Duck Breast, Red Cabbage and Celeriac

Fermented Red Cabbage

• 10 g coarse salt flakes
• 300 g red cabbage
• 200 g red wine
• 100 g sherry vinegar
• 1 pinch sumac
• 2 black peppercorns
• ¼ piece star anise
• 1 clove
• 1 dried bay leaf

Celeriac Purée

• 260 g celeriac, peeled, diced
• 130 g whole milk
• 130 g double cream
• 5 g fine sea salt

Roasted Duck Breast

• 3300 g water
• 150 g fine sea salt
• 2 duck breasts, skin on (approx. 200 g each, trimmed of excess fat)

Finalisation

• 70 g beetroot juice
• 10 g cornflour
• 10 g water
• 60 g unsalted butter, diced, cold