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Duck roast

updated

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Ingredients for 4 servings:

  • 250 g roasted duck breast
  • 4 dumplings
  • 200 g potatoes, cooked
  • 1 onion(s)
  • 2 pickles
  • 1 tbsp oil
  • 1 tsp butter
  • 1 tbsp balsamic vinegar
  • 2 tbsp parsley
  • salt and pepper
  • chili salt
  • 2 eggs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

great use of leftovers from Sunday roast

Cut the meat into bite-sized pieces. Slice the dumplings and potatoes. Finely dice the onion. Slice the pickles. Melt the oil and butter in a pan, brown the diced onion, meat, dumpling slices, and potato slices one after the other. Then mix everything in the pan and add the pickles. Season to taste with balsamic vinegar, salt, pepper, and chili salt. Whisk the eggs in a small bowl, pour over the Gröstl, and let them set, turning gently. Serve sprinkled with parsley. Serve with a mixed salad or simply plain yogurt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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