Duck Breast, Red Cabbage and Celeriac

Pas d’évaluation

Prép. 25min

Total 1h 35min

2 portions

Ingrédients

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

Niveau

difficile

Infos nut. par 2 portions

Sodium 64751.4 mg

Protides 83.2 g

Calories 7678.2 kJ / 1835.1 kcal

Lipides 117.4 g

Fibre 12.2 g

Graisses saturées 68.1 g

Glucides 79.1 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

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

Vous pourriez aussi aimer...

Citrus Water (TM5)

35min

Jack-O-Lantern Stuffed Peppers

1h 30min

Pasta Amatriciana

30min

Salmon with Potatoes and Mushroom Cream Sauce

35min

Butter with Gorgonzola and Roasted Garlic

1h 10min

Orzo Pasta with Chicken and Pesto

30min

Risotto bolognese

45min

Hunters Stew (Bigos)

1h 30min

Beetroot, Thyme and Goat's Cheese Risotto

45min

Tomato Risotto with Lemon Ricotta Stuffed Chicken Breast

45min

Chicken with Peppers and Rice

1h

Tomato Risotto - Risotto al pomodoro

30min