Preheat the oven to 220C/450F/Gas 7 and heat a frying pan. 1 Shred the courgette with a mandolin, squeeze out the excess moisture in a clean tea towel and place in a bowl. 2 Peel and shred the potato using the mandolin and squeeze out the excess moisture in a clean tea towel. 3 Add to the courgette, season generously and mix well to combine. Add a squeeze of lemon juice to prevent the mixture from going brown. 4 Add a little oil and a knob of butter to the heated frying pan and put in 2 x 10cm/4" lightly oiled cooking rings. 5 Divide the potato and courgette mixture between the cooking rings, pressing down with the back of a spoon. Cook for 3-4 minutes on each side or until cooked and golden brown. 6 Heat a heavy-based frying pan. Add a knob of butter to the pan and seal all over. Add the duck breasts to a small roasting tin with a trivet and cook in the oven for 10-12 minutes, depending on how rare you like your duck. 7 Drain the excess fat off the frying pan that you cooked the duck in. Finely chop the shallots and add, stirring until well combined and cook for another 2-3 minutes until softened. 8 Crush the garlic clove with a pinch of salt and stir into the softened shallots. Cook for another 30 seconds, stirring. 9 Pour the Calvados into the pan and light with a match to cook off the alcohol. Pour in the wine and cook for a minute or two, scraping the bottom of a pan with a wooden spoon to remove any sediment. 10 Reduce the heat and simmer the Calvados mixture until reduced by two-thirds, stirring occasionally. 11 Heat a small frying pan. Add a squeeze of lemon juice into a bowl of water, stirring to combine. Peel the apples and, using a melon baller, scoop out even-sized balls and drop straight into the bowl. 12 Add the remaining butter to the heated frying pan and tip in the sugar. Cook over a low heat until the sugar has just dissolved. 13 Add the apple balls to the butter and sugar mixture, increase the heat and cook for 2-3 minutes until just tender and lightly caramelised. 14 Remove the duck from the oven and set aside in a warm place to rest. Finely chop the parsley and set aside for garnish. Stir the cream into the reduced down Calvados mixture and cook for a minute or two until slightly reduced and thickened. 15 Carve the duck into thin slices, pouring any juices into the sauce. Place a potato and courgette cake on a serving plate and arrange the sliced duck on top. 16 Pour over some of the sauce and garnish with the apple balls and some of the parsley. Serve at once. Recipe by: Anything You Can Cook
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|Serving Size: 1 Serving (535g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 314 (56%)|
|Amt Per Serving||% DV|
|Total Fat 34.9g||47 %|
|Saturated Fat 21.7g||108 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 105.4mg||32 %|
|Sodium 44.9mg||2 %|
|Potassium 1356.8mg||36 %|
|Total Carbohydrate 60.5g||18 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 50.6g|
|Protein 7.6g||11 %|
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Calories per serving: 560
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