Duck Breast, Red Cabbage and Celeriac

Name: Duck Breast, Red Cabbage and Celeriac
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 2 portions
Ingredients: 10 g coarse salt flakes; 300 g red cabbage; 200 g red wine; 100 g sherry vinegar; 1 pinch sumac; 2 black peppercorns; ¼ piece star anise; 1 clove; 1 dried bay leaf; 260 g celeriac; 130 g whole milk; 130 g double cream; 5 g fine sea salt; 3300 g water; 150 g fine sea salt; 2 duck breasts, skin on; 70 g beetroot juice; 10 g cornflour; 10 g water; 60 g unsalted butter

4.4 (8 valutazioni )

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Difficoltà elevata

Tempo di preparazione 25min

Tempo totale 1h 35min

Porzioni 2 portions

Ingredienti

10 g coarse salt flakes
300 g red cabbage
200 g red wine
100 g sherry vinegar
1 pinch sumac
2 black peppercorns
¼ piece star anise
1 clove
1 dried bay leaf

260 g celeriac, peeled, diced
130 g whole milk
130 g double cream
5 g fine sea salt

3300 g water
150 g fine sea salt
2 duck breasts, skin on (approx. 200 g each, trimmed of excess fat)

70 g beetroot juice
10 g cornflour
10 g water
60 g unsalted butter, diced, cold

Valori nutritivi: per 2 portions
Calorie: 7665.1 kJ / 1832 kcal
Proteine: 82.9 g
Carboidrati: 78.7 g
Grassi: 117.3 g
Grassi saturi: 67.9 g
Fibre: 12.2 g
Sodio: 6216.8 mg

Nelle collection

Simon Rogan 9 ricette, Regno Unito e Irlanda

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Duck Breast, Red Cabbage and Celeriac

Difficoltà

Tempo di preparazione

Tempo totale

Porzioni

Ingredienti

Fermented Red Cabbage

Celeriac Purée

Roasted Duck Breast

Finalisation

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Nelle collection

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