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 29 Recipes
International

We Can Switch To Chef Mode In A Flash 25 Recipes
International

You might also like...

Show all

Murgh makhani (Butter chicken)

1 h 15 min

Korean Fried Chicken

3 h 10 min

Family chicken galette

1 h 55 min

Low waste chicken lasagne

1 h 30 min

Bulgogi (Pan-fried Marinated Beef)

1 h 20 min

Korean fried chicken

4 h

Sri Lankan Red Beef Curry

1 h 35 min

Turkey Taco Bowl

1 h

Sri Lankan Chicken Curry (Koththu Roti)

1 h 5 min

Chicken Tikka Flatbreads

45 min

Shredded Lamb ragù

1 h 25 min

Nyonya Chicken Rendang

45 min

Show all