Duck Breast, Red Cabbage and Celeriac

4.4 8 valoraciones

Prep. 25min

Total 1h 35min

2 portions

Ingredientes

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

Inf. nutricional por 2 portions

Calorías 1832 kcal / 7665.1 kJ

Proteína 82.9 g

Grasa 117.3 g

Carbohidratos 78.7 g

Fibra 12.2 g

Grasas saturadas 67.9 g

Sodio 6216.8 mg

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