Duck Breast, Red Cabbage and Celeriac

No ratings

Prep. 25 min

Total 1 h 35 min

2 portion

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

Energy 7665.1 kJ / 1832 kcal

Fat 117.3 g

Fibre 12.2 g

Saturated Fat 67.9 g

Carbohydrates 78.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

We Can Switch To Chef Mode In A Flash 25 recipes
International

We Can Switch To Chef Mode In A Flash 29 recipes
International

You might also like...

Korean pulled pork buns with pickled salad (Skinnymixers)

1 h 5 min

Sweet and Spicy Beef Short Ribs with Polenta

3 h 35 min

Singapore Curry Chicken Noodles

1 h

Chicken Garam Masala

50 min

Short rib "bourguignon" with spinach polenta

4 h

Mexican chicken soup

30 min

Nico Moretti's Sri Lankan chicken curry with rice

1 h

Piri-piri spatchcock chicken

1 h 30 min

Chicken and Pepper Souvlaki with Rice

1 h 5 min

Chicago-Style Hot Dogs

35 min

Soy Chicken with Bok Choy

40 min

Gluten free chicken and pear pie

2 h 40 min

Show all

Show all