Recipe (english)  ·  Rezept (deutsch)

Duck breast roulade & potato rösti

Duck breast roulade & potato rösti

Duck breast roulades and potato rösti are served with red cabbage. For the Potato Rösti, first preheat the oven to 225° C. Remove the skin from the duck breast and roast it in a casserole dish. Remove skin from the pot. Drain the drippings from the pan to a tablespoon. Cut the duck breast diagonally into two triangles. Place between foil. Using the smooth side of the meat, beat the beater to make flat roulades. Sprinkle with salt and pepper. Spread with apricot jam. For the filling, finely dice tomatoes, apricots and onions. Place one tablespoon of filling on each wide end of the roulades. Roll up towards the narrow end. Stuck with skewers. Place the potato rösti on a baking tray. Bake for 15 minutes on the middle rack. Turn and bake for another 10 minutes. Fry the duck breast roulades in the hot dripping for 3 minutes. Reduce temperature. Add the rest of the filling. Pour the cider. Put the lid on. Stew for 15 minutes. Remove the lid. Pour on the stock. Simmer without lid for 10 minutes. Heat red cabbage in a pot. Season with salt and pepper as required.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
855 kcal
66 g
41 g
44 g

(C)opyright by Marions Kochbuch