Stuffed Leg Of Duck with Green Celery Puree and Red Cabbage
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 duck leg (s), approx. 80 g each
- 200 g celeriac, peeled
- 100 g potato (s), peeled
- 30 g parsley, pulled from the stalks
- 125 ml vegetable stock
- 1 tablespoon pesto (wild garlic)
- salt and pepper
- 300 g red cabbae, (frozen or your own recipe)
For the farce:
- 130 g chicken breast fillet (s)
- 1 egg (s)
- 30 g butter (almost cold, but still runny)
- 30 g nuts (macadamia nuts), chopped
- 200 ml cream
- Cayenne pepper
- salt and pepper
- 2 tablespoon chives, cut into rolls
Print Recipe
Pin Recipe Instructions
- First, a farce is made to fill the duck legs. To do this, dice the chicken breast fillet and puree it with the addition of egg, butter, pepper and salt. Gradually add the cream and stir until a smooth farce is formed. Stir in the chives and season to taste. The amount of farce is plentiful, so that some will be left over. You can fry the rest, bake it in a small cake tin or fill another 4 legs with it.
- Scrape the thighbones of the legs free with a sharp knife, cut through the bone in the knee joint and discard. Pour about 1 tablespoon of farce into each leg, fold up the meat, season the legs with pepper and salt on the outside and wrap in aluminum foil like a candy (shiny side inside).
- Place the legs in the cold oven set to 180 °. Take out after 20 minutes and remove the aluminum foil. The farce has now solidified and the meat stays in shape. After another 15-20 minutes, fan-assisted grilling, the legs are ready. In between, they should be turned over so that they are evenly browned.
- Blanch the plucked parsley in boiling, salted water for 30 seconds, rinse ice cold and drain well on a sieve. Heat the broth, puree the parsley in it and pass through a hair sieve.
- Boil the celery and potatoes in salted water until they are thoroughly mashed. Stir in enough parsley stock until the puree has a creamy consistency. Stir 1 tablespoon wild garlic pesto into the puree and season with salt and pepper.
- Cut the leg diagonally for serving and serve with the celery puree and red cabbage.
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