Kale and duck casserole recipe
Kale and Duck Casserole recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
|500 g||duck breast|
|salt and pepper|
|2 tbsp||olive oil|
|600 g||sweet potatoes, peeled and diced|
|450 g||kale, blanched and chopped|
|250 ml||chicken stock|
|50 g||sour cream|
Carve the skin of the duck breast fillets crosswise. Season with salt and pepper. Place in a cold pan, the carved skin downwards, switch on the heat and sauté until the skin is golden brown and crispy. Turn and cook from the other side for some minutes. Remove from the pan and set aside.
Chop the onions, then sauté in olive oil until lucent. Add the peeled and diced sweet potatoes and sauté for some minutes. Add the kale and mix carefully. Pour over the chicken broth and simmer for 10 minutes. Stir in the sour cream and the mustard.
Transfer the mixture in a greased casserole dish. Cut the duck breast in stripes and divide on top of the kale mixture. Sprinkle with breadcrumbs and butter flakes .
Bake at 180°C for 20 minutes.
ca. 30 min
ca. 40 min
Tags: recipe, Kale and duck casserole recipe, diy, how to cook, prepare Kale and duck casserole recipe Recipe type: xarchivexFind more recipes on thesmartcookiecook.com