Duck Breast, Red Cabbage and Celeriac

No ratings

Prep. 25min

Total 1 h 35min

2 portions

Ingredients

Fermented red cabbage

red cabbage
300 g
salt
10 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
fresh milk
130 g
double cream (48% fat)
130 g
salt
5 g

Roasted duck breast

water
3300 g
salt
150 g
duck breasts, with skin (approx. 200 g each, trimmed of excess fat)
2

Finalisation

beetroot juice
70 g
cold butter diced, cold
60 g
cornflour (starch)
10 g
water
10 g

Difficulty

advanced

Nutrition per 2 portions

Sodium 64751.4 mg

Protein 83.2 g

Calories 7678.2 kJ / 1835.1 kcal

Fat 117.4 g

Fiber 12.2 g

Saturated fat 68.1 g

Carbohydrates 79.1 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

We can Switch to Chef mode in a Flash 18 Recipes
International

You might also like...

Slow-cooked Lamb Curry with Cucumber Mint Couscous

9 h

Chicken mole and avocado papaya salsa

25 h

Lamb with pumpkin and lentils

50min

Holiday Brisket

6 h 55min

Chicken Caprese Pasta Salad

25min

Korean bao beef sliders

2 h 10min

Moroccan Lamb with Chopped Salad

13 h 15min

Caprese hasselback chicken

40min

Kofta Curry

1 h 10min

Chicken and mushroom lasagne

1 h 55min

Meat feast pizza

1 h 30min

Turkey rissoles and kale slaw

30min

Show all

Show all