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...

Pasta with Anchovies and Breadcrumbs

45min

Tacos with Pulled Pork in Beer Sauce

5h 15min

Triple Chocolate Muffins

50min

Chicken, Rice and Green Beans with Ginger and Spring Onion Oil

1h 20min

Grilled Courgette Salad with Lemon Basil Dressing (TM5)

35min

Poached Cod with Beurre Blanc and Tenderstem Broccoli

1h 20min

Cod with Olive and Bread Topping, Potatoes and Tenderstem Broccoli

40min

Spaghetti with Anchovies and Toasted Bread Crumbs

40min

Smoothie

5min

Creamy Mac & Cheese

30min

Spaghetti alla Carbonara

30min

Dauphinoise Potatoes

50min