Duck Breast, Red Cabbage and Celeriac

4.4 8 ratings

Prep. 25min

Total 1 h 35min

2 portions

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

Difficulty

advanced

Nutrition per 2 portions

Sodium 6216.8 mg

Protein 82.9 g

Calories 7665.1 kJ / 1832 kcal

Fat 117.3 g

Fiber 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®.

Sign up for free More information

Also featured in

Manifesto 203 Recipes
UK and Ireland

Simon Rogan 9 Recipes
UK and Ireland

We Can Switch To Chef Mode In A Flash 23 Recipes
UK and Ireland

You might also like...

Slow-cooked Lamb Curry with Cucumber Mint Couscous

9 h

Moroccan Lamb with Chopped Salad

13 h 15min

Kofta Curry

1 h 10min

Lamb Meatballs with Couscous and Mint Yoghurt

40min

Chicken Pastilla

1 h 25min

Asian-style Chicken, Rice and Vegetables

40min

Raised Game Pie

24 h

Haggis and Pancetta Roulade with Whisky Sauce

40min

Pulled Pork and Cider Rolls

1 h

Steak and Kidney Pudding

5 h

Spiced Lamb Roast

29 h 50min

Menu: Pasta and Meatballs in Chorizo Sauce; Cinnamon Caramel Apples

1 h

Show all

Show all