Duck Breast, Red Cabbage and Celeriac

4.4 8 rating

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...

Duck Breast with Parsnip Purée and Red Wine Reduction

50 min

Pollock in Champagne Sauce

No ratings

Poached Cod with Beurre Blanc and Tenderstem Broccoli

1 h 20 min

Asparagus and Potatoes with Hollandaise Sauce

50 min

Chicken Liver Parfait

2 h 40 min

Celeriac, Roasted Hazelnut and Truffle Soup

40 min

Pear Frangipane

1 h 30 min

Fillet of Beef, Mushroom and Stilton Rarebit Tarts with Celeriac Purée

2 h 10 min

Baby-friendly Smoky Mackerel Pâté

15 min

Crispy Hake with Sous-vide Cauliflower Purée and Pancetta Crisps

1 h 30 min

Duck with Blackberry Sauce and Celeriac Mash

40 min

Scallops with Parsnip Purée and Pancetta Crumbs

30 min