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Duck Breast, Red Cabbage and Celeriac
Ingredients
Fermented Red Cabbage
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coarse salt flakes10 g
-
red cabbage300 g
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red wine200 g
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sherry vinegar100 g
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sumac1 pinch
-
black peppercorns2
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star anise¼ piece
-
clove1
-
dried bay leaf1
Celeriac Purée
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celeriac peeled, diced260 g
-
whole milk130 g
-
double cream130 g
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fine sea salt5 g
Roasted Duck Breast
-
water3300 g
-
fine sea salt150 g
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duck breasts, skin on (approx. 200 g each, trimmed of excess fat)2
Finalisation
-
beetroot juice70 g
-
cornflour10 g
-
water10 g
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unsalted butter diced, cold60 g
Difficulty
advanced
Nutrition per 2 portions
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