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Duck Breast, Red Cabbage and Celeriac
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Prep. 25 min
Total 1 h 35 min
2 portion
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Ingredients

Fermented Red Cabbage
  • salt
    10 gram
  • red cabbage
    300 gram
  • red wine
    200 gram
  • sherry vinegar
    100 gram
  • sumac
    1 pinch
  • black peppercorn
    2
  • star anise
    ¼ piece
  • clove
    1
  • bay leaf, dried
    1
Celeriac Purée
  • celeriac peeled, diced
    260 gram
  • whole cow milk
    130 gram
  • double cream (around 48 % fat)
    130 gram
  • salt
    5 gram
Roasted Duck Breast
  • water
    3300 gram
  • salt
    150 gram
  • duck breast, skin on, boneless (approx. 200 g each, trimmed of excess fat)
    2
Finalisation
  • beetroot juice
    70 gram
  • cornflour (starch)
    10 gram
  • water
    10 gram
  • butter, unsalted (from cows' milk) diced, cold
    60 gram

Difficulty

advanced

Nutrition per 2 portion

Sodium 6216.8 mg
Protein 82.9 g
Calories 7665.1 kJ / 1832 kcal
Fat 117.3 g
Fibre 12.2 g
Saturated Fat 67.9 g
Carbohydrates 78.7 g

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