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Ingredients
Fermented Red Cabbage
- 10 g coarse salt flakes
- 300 g red cabbage
- 200 g red wine
- 100 g sherry vinegar
- 1 pinch sumac
- 2 black peppercorns
- ¼ piece star anise
- 1 clove
- 1 dried bay leaf
Celeriac Purée
- 260 g celeriac, peeled, diced
- 130 g whole milk
- 130 g double cream
- 5 g fine sea salt
Roasted Duck Breast
- 3300 g water
- 150 g fine sea salt
- 2 duck breasts, skin on (approx. 200 g each, trimmed of excess fat)
Finalisation
- 70 g beetroot juice
- 10 g cornflour
- 10 g water
- 60 g unsalted butter, diced, cold
- Nutrition
- per 2 portions
- Calories
- 7665.1 kJ / 1832 kcal
- Protein
- 82.9 g
- Carbohydrates
- 78.7 g
- Fat
- 117.3 g
- Saturated fat
- 67.9 g
- Fiber
- 12.2 g
- Sodium
- 6216.8 mg
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