Skip to main content Search

Duck Breast, Red Cabbage and Celeriac
No ratings
Prep. 25min
Total 1 h 35min
2 portion
Sign up for free

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
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

We Can Switch To Chef Mode In A Flash 29 Recipes
International

You might also like...

Slow-cooked Lamb Curry with Cucumber Mint Couscous

4.3(61)

9 h

Chicken mole and avocado papaya salsa

4.8(10)

25 h

Lamb with pumpkin and lentils

4.3(34)

50min

Holiday Brisket

4.9(56)

6 h 55min

Chicken Caprese Pasta Salad

4.0(6)

25min

Korean bao beef sliders

4.5(85)

2 h 10min

Moroccan Lamb with Chopped Salad

4.4(17)

13 h 15min

Caprese hasselback chicken

4.0(50)

40min

Kofta Curry

4.3(95)

1 h 10min

Chicken and mushroom lasagne

4.1(105)

1 h 55min

Meat feast pizza

4.7(15)

1 h 30min

Turkey rissoles and kale slaw

4.4(112)

30min

 Show all
Show all