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Duck Breast, Red Cabbage and Celeriac
Ninguna valoración
Prep. 25min
Total 1h 35min
2 portions
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Ingredientes

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

Dificultad

avanzado

Inf. nutricional por 2 portions

Sodio 64751.4 mg
Proteína 83.2 g
Calorías 7678.2 kJ / 1835.1 kcal
Grasa 117.4 g
Fibra 12.2 g
Grasa saturada 68.1 g
Carbohidratos 79.1 g

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