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

Calories 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...

Baked Chicken Nuggets

1 h 15 min

Coconut lamb curry

2 h

Butterflied chilli lemon chicken and rice

1 h 45 min

Duck with Blackberry Sauce and Celeriac Mash

40 min

Sweet and Spicy Beef Short Ribs with Polenta

3 h 35 min

Lemon Garlic Chicken and Rice

1 h 10 min

Coffee-rubbed beef with fennel salad

3 h 15 min

Beef madras

1 h 30 min

Pulled pork burgers

4 h 20 min

Wendy Crombie's Shredded chicken noodle salad

40 min

Sticky Apple Pork Ribs

2 h 30 min

Meatloaf with mushroom sauce

1 h 15 min

Show all

Show all