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Duck Breast, Red Cabbage and Celeriac
4.4 8 ratings
Prep. 25 min
Total 1 h 35 min
2 portions
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Ingredients

Fermented Red Cabbage
  • coarse salt flakes
    10 g
  • red cabbage
    300 g
  • red wine
    200 g
  • sherry vinegar
    100 g
  • sumac
    1 pinch
  • black peppercorns
    2
  • star anise
    ¼ piece
  • clove
    1
  • dried bay leaf
    1
Celeriac Purée
  • celeriac peeled, diced
    260 g
  • whole milk
    130 g
  • double cream
    130 g
  • fine sea salt
    5 g
Roasted Duck Breast
  • water
    3300 g
  • fine sea salt
    150 g
  • duck breasts, skin on (approx. 200 g each, trimmed of excess fat)
    2
Finalisation
  • beetroot juice
    70 g
  • cornflour
    10 g
  • water
    10 g
  • unsalted butter diced, cold
    60 g

Nutrition per 2 portions

Calories 1832 kcal / 7665.1 kJ
Protein 82.9 g
Fat 117.3 g
Carbohydrates 78.7 g
Fibre 12.2 g
Saturated Fat 67.9 g
Sodium 6216.8 mg

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