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Roast Duck with Rösti Potatoes and Sauce of Rhubarb and Red Port

Pan-seared duck breasts served with crispy potato rösti, sautéed spinach, and a sweet and tangy rhubarb port sauce.

DinnerDuckPotatoesFrenchRhubarb
Estimated Nutrition
Calories
671.2
kcal / serving
2684.8 kcal total
Carbs
46.1g
per serving
184.2 g total
Fat
38g
per serving
152 g total
Protein
29.6g
per serving
118.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
25
g
Caster Sugar
Dairy
20
g
Butter
Liquids
150
ml
Red Port
150
ml
Chicken Stock
Meat
2
piece
Duck Breast
360g each
NutsSeeds
1
g
Salt
to taste
2
sprig
Thyme
leaves only
OilsFats
30
ml
Oil
for frying
Vegetables
200
g
Baby Spinach
stems removed, washed
3
stalk
Rhubarb
roughly diced
4
piece
Baking Potatoes
medium, peeled

Method

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