Duck Breast, Red Cabbage and Celeriac

4.4 8 ratings

Prep. 25 min

Total 1 h 35 min

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

Fibre 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®. No strings attached.

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...

Scallops with pea purée

25min

Duck Breast with Parsnip Purée and Red Wine Reduction

50min

Pumpkin Soup, Seasonal Mushrooms and Truffle

1h 25min

Sous-vide Cinnamon and Port-glazed Plums

1h 20min

Orange Liqueur Zabaglione

15min

Duck with Blackberry Sauce and Celeriac Mash

40min

Celeriac, Roasted Hazelnut and Truffle Soup

40min

Venetian Duck Ragù - Ragù veneziano con anatra

1h 40min

Scallops with Parsnip Purée and Pancetta Crumbs

30min

Smoked Mackerel Watercress Dip

5min

Smoked Salmon Pâté

5min

Seafood Risotto

40min