Duck Breast, Red Cabbage and Celeriac

Pas d’évaluation

Préparation 25min

Total 1h 35min

2 portion

Ingrédients

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

Niveau

difficile

Infos nut. par 2 portion

Sodium 6216.8 mg

Protides 82.9 g

Calories 7665.1 kJ / 1832 kcal

Lipides 117.3 g

Fibre 12.2 g

Graisses saturées 67.9 g

Glucides 78.7 g

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