Duck Breast, Red Cabbage and Celeriac

4.4 8 valutazione

Prep. 25min

Totale 1h 35min

2 portions

Ingredienti

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

Difficoltà

elevata

Valori nutritivi per 2 portions

Sodio 6216.8 mg

Proteine 82.9 g

Calorie 7665.1 kJ / 1832 kcal

Grassi 117.3 g

Fibre 12.2 g

Grassi saturi 67.9 g

Carboidrati 78.7 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Manifesto 203 ricette
Regno Unito e Irlanda

Simon Rogan 9 ricette
Regno Unito e Irlanda

We Can Switch To Chef Mode In A Flash 23 ricette
Regno Unito e Irlanda

Ti potrebbe interessare anche...

Poached Cod with Beurre Blanc and Tenderstem Broccoli

1h 20min

Celeriac remoulade (Thermomix® Cutter)

10min

Mashed Potatoes (Peeler)

30min

Asparagus and Potatoes with Hollandaise Sauce

50min

Jerusalem Artichoke Soup with Truffle Oil and Parmesan Crisps

1h 15min

Celeriac, Roasted Hazelnut and Truffle Soup

40min

Fillet of Beef with Porcini Parmesan Stuffing and Red Wine Gravy

1h 20min

Monkfish and prawn soup

1h

Fillet of Beef, Mushroom and Stilton Rarebit Tarts with Celeriac Purée

2h 10min

Duck with Blackberry Sauce and Celeriac Mash

40min

Creamy Mushroom Truffle Soup

50min

Scallops with Parsnip Purée and Pancetta Crumbs

30min