Name: USA duck with chipotle jus and cherry tomatoes
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 20 gram Chipotle-pasta; 2 stuk(s) Gekonfijte eendendijfilet; 500 gram Aardappelen; 140 gram Mais in blik; 50 gram Spekreepjes; 1 stuk(s) Rode ui; 50 gram Geraspte oude Goudse kaas; 10 gram Verse bladpeterselie; 1 stuk(s) Knoflookteen; 125 gram Rode cherrytomaten; 1 stuk(s) Rode puntpaprika; 1 zakje(s) Peruaanse kruidenmix; 2 el [Plantaardige] roomboter; 2 tl Mosterd; 100 ml Zoutarme runderbouillon; 1 el Rodewijnazijn; 2 [Plantaardige] melk; naar smaak Peper en zout

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Recepten

USA duck

with chipotle jus and cherry tomatoes

Krijg tot € 100 korting + 2 maanden gratis extra's

Allergenen :

Melk (inclusief lactose)

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd20 minuten

oventijd20 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

10 gram

Chipotle-pasta

1 stuk(s)

Gekonfijte eendendijfilet

250 gram

Aardappelen

70 gram

Mais in blik

25 gram

Spekreepjes

½ stuk(s)

Rode ui

25 gram

Geraspte oude Goudse kaas

(Bevat: Melk (inclusief lactose))

5 gram

Verse bladpeterselie

(Kan bevatten: Selderij)

½ stuk(s)

Knoflookteen

65 gram

Rode cherrytomaten

½ stuk(s)

Rode puntpaprika

½ zakje(s)

Peruaanse kruidenmix

Zelf toevoegen

1 el

[Plantaardige] roomboter

1 tl

Mosterd

50 ml

Zoutarme runderbouillon

½ el

Rodewijnazijn

[Plantaardige] melk

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3955 kJ

Energie (kcal)945 kcal

Vetten50.9 g

waarvan verzadigd22.9 g

Koolhydraten72.2 g

waarvan suikers18 g

Vezels15.6 g

Eiwitten47.8 g

Zout3.6 g

Trans Fat0.1 g

Potassium1435.6 mg

Calcium31.5 mg

Iron1.5 mg

Benodigdheden

•Pan

•Aluminiumfolie

Instructies

Peel or thoroughly wash the potatoes and then cut into rough pieces.
Transfer to a pot or saucepan and submerge with water, then boil the potatoes for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
Prepare the stock. Dice the onion and crush or mince the garlic.
Dice the Romano pepper and halve the cherry tomatoes.

Heat a knob of butter in a frying pan over medium-high heat. Fry the bacon, Romano pepper, cherry tomatoes, onion and garlic for 4 - 5 minutes.
Meanwhile, melt a knob of butter in another frying pan over medium-high heat.
Fry the duck in its juices for 2 - 3 minutes per side, covered. Remove from the pan and set aside under aluminium foil.
Add the corn and Peruvian-style spice mix to the vegetables and fry for 1 - 2 more minutes.

In the same duck frying pan, deglaze with the red wine vinegar and stir in the stock and chipotle paste*. Bring it to a boil and turn off the heat.
Mash the potatoes with a knob of butter and a splash of milk.
Stir in the mustard and cheese and season to taste with salt and pepper.
Roughly chop the parsley.

*Take care, this ingredient is spicy! Use as preferred.

Serve the mash on plates and divide the duck on top.
Drizzle the jus over it and top with the fried bacon and vegetables.
Garnish with the parsley.

Did you know... tinned vegetables such as corn also contribute to your vegetable intake. Corn is a good source of magnesium, which plays an important role in muscle and bone health.