Duck breast, plum sauce with almonds - potatoe dumplings
Weight of one portion
640 g
Weight without side dish
390 g
Weight of one portion (g) +-10 %Allergens
1a, 7, 8a, 9, 12
Materials
| Rum flavoring | 2 g |
| Lemon juice | 0,5 g |
| Boneless duck breasts | 250 g |
| Sliced almonds | 4 g |
| Ground black pepper | 0,1 g |
| Plum jam | 1,8 g |
| Raisins | 5 g |
| Rum | 2 g |
| Ground cinnamon | 0,1 g |
| Salt | 1,5 g |
| Yellow onion | 40 g |
| Granulated sugar | 10 g |
| Butter | 4,5 g |
| All-purpose flour | 12 g |
| Oil | 16,5 g |
| Plums | 20 g |
| Vegetable mix | 25 g |
Kalorické tabulky
Main Course
Side Dish| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Meal with recom. side dish | 5216 kJ | 46,45 g | 138,49 g | 68,69 g |
| Food without side dishes | 3250 kJ | 43,45 g | 39,99 g | 56,44 g |
Description
Season the duck breasts with salt and pepper. In a baking dish, add oil and sliced onions, place the prepared meat on top, add water, and bake until tender. During baking, baste the meat with its juices, turning it occasionally, and add hot water as needed. Sauté the root vegetables and onions in fat, then add plum jam, chopped pitted plums, ground cinnamon, and rum flavoring. Pour in the drippings from the roast and bring to a boil. Prepare a light roux from butter and flour, add it to the mixture, whisk well, and season with sugar, salt, lemon juice, and rum. Simmer the sauce, then strain it, add almonds and raisins, and enrich it with butter, warming it briefly. When serving, pour the sauce onto a plate and place a portion of the duck breast on top.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof