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

Fermented Red Cabbage
  • coarse salt flakes
    15 g
  • red cabbage
    450 g
  • red wine
    250 g
  • sherry vinegar
    130 g
  • sumac
    1 pinch
  • black peppercorns
    2
  • star anise
    1 piece
  • clove
    1
  • dried bay leaf
    1
Celeriac Purée
  • celeriac peeled, diced
    400 g
  • whole milk
    200 g
  • double cream
    200 g
  • fine sea salt
    10 g
Roasted Duck Breast
  • water
    3300 g
  • fine sea salt
    150 g
  • duck breasts, skin on (approx. 200 g each, trimmed of excess fat)
    3
Finalisation
  • beetroot juice
    110 g
  • unsalted butter diced, cold
    90 g
  • cornflour
    15 g
  • water
    15 g

Difficulty

advanced

Nutrition per 1 portion

Sodium 33371.9 mg
Protein 41.6 g
Calories 3819.8 kJ / 912.9 kcal
Fat 59.6 g
Fibre 6.1 g
Saturated Fat 33.9 g
Carbohydrates 39.2 g

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