Apparaten en accessoires
Dit recept is ontworpen voor een specifieke combinatie van apparaten en accessoires. Zonder de vereiste instellingen kunnen we geen succesvol resultaat garanderen.
Duck Breast, Red Cabbage and Celeriac
Ingrediënten
Fermented Red Cabbage
-
coarse salt flakes10 g
-
red cabbage300 g
-
red wine200 g
-
sherry vinegar100 g
-
sumac1 pinch
-
black peppercorns2
-
star anise¼ piece
-
clove1
-
dried bay leaf1
Celeriac Purée
-
celeriac peeled, diced260 g
-
whole milk130 g
-
double cream130 g
-
fine sea salt5 g
Roasted Duck Breast
-
water3300 g
-
fine sea salt150 g
-
duck breasts, skin on (approx. 200 g each, trimmed of excess fat)2
Finalisation
-
beetroot juice70 g
-
cornflour10 g
-
water10 g
-
unsalted butter diced, cold60 g
Moeilijkheidsgraad
gevorderd
Voeding per 2 portions
Vindt u het leuk wat u ziet?
Dit recept en meer dan 100 000 andere wachten op jou!
Gratis aanmelden Meer informatie
Misschien vind je het ook leuk...
Chicken Liver Parfait
2u. 40min
Venetian Duck Ragù - Ragù veneziano con anatra
1u. 40min
Scallops with Parsnip Purée and Pancetta Crumbs
30min
Duck with Blackberry Sauce and Celeriac Mash
40min
Roast Spiced Duck with Plums and Cauliflower Potato Purée
2u.
Potato and Celeriac Gratin
1u. 10min
Duck Breast with Parsnip Purée and Red Wine Reduction
50min
Poached Cod with Beurre Blanc and Tenderstem Broccoli
1u. 20min
Sous-vide Rare Fillet Steak with Herb Garlic Butter
2u. 15min
Sous-vide Korean-style BBQ Pork Loin
4u. 50min
Herb Crusted Lamb with Pea Purée and Asparagus
50min
Duck Breasts with Orange Ginger Sauce, Mashed Potatoes and Green Beans
1u. 10min