Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup, we cannot guarantee a successful outcome.
Duck Breast, Red Cabbage and Celeriac
Ingredients
Fermented Red Cabbage
-
coarse salt flakes15 g
-
red cabbage450 g
-
red wine250 g
-
sherry vinegar130 g
-
sumac1 pinch
-
black peppercorns2
-
star anise1 piece
-
clove1
-
dried bay leaf1
Celeriac Purée
-
celeriac peeled, diced400 g
-
whole milk200 g
-
double cream200 g
-
fine sea salt10 g
Roasted Duck Breast
-
water3300 g
-
fine sea salt150 g
-
duck breasts, skin on (approx. 200 g each, trimmed of excess fat)3
Finalisation
-
beetroot juice110 g
-
unsalted butter diced, cold90 g
-
cornflour15 g
-
water15 g
Difficulty
advanced
Nutrition per 1 portion
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More information
You might also like...
Chicken Liver Parfait
2 h 40 min
Venetian Duck Ragù - Ragù veneziano con anatra
1 h 40 min
Scallops with Parsnip Purée and Pancetta Crumbs
30 min
Duck with Blackberry Sauce and Celeriac Mash
40 min
Roast Spiced Duck with Plums and Cauliflower Potato Purée
2 h
Potato and Celeriac Gratin
1 h 10 min
Duck Breast with Parsnip Purée and Red Wine Reduction
50 min
Poached Cod with Beurre Blanc and Tenderstem Broccoli
1 h 20 min
Sous-vide Rare Fillet Steak with Herb Garlic Butter
2 h 15 min
Sous-vide Korean-style BBQ Pork Loin
4 h 50 min
Herb Crusted Lamb with Pea Purée and Asparagus
50 min
Duck Breasts with Orange Ginger Sauce, Mashed Potatoes and Green Beans
1 h 10 min