Devices & Accessories
This recipe is designed for a specific device and accessory combination, without this required setup we cannot guarantee a successful outcome.
Duck Breast, Red Cabbage and Celeriac
Ingredients
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
Difficulty
advanced
Nutrition per 2 portions
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More information
You might also like...
Poached Cod with Beurre Blanc and Tenderstem Broccoli
1 h 20min
Crispy Hake with Sous-vide Cauliflower Purée and Pancetta Crisps
1 h 30min
Vanilla Panna Cotta with Rhubarb Compote and a Ginger Crumb
6 h 25min
Jerusalem Artichoke Soup with Truffle Oil and Parmesan Crisps
1 h 15min
Celeriac, Roasted Hazelnut and Truffle Soup
40min
Scallops with pea purée
25min
Duck with Blackberry Sauce and Celeriac Mash
40min
Lobster and Tarragon Risotto - Risotto con aragosta e dragoncello
35min
Layered Salmon and Avocado Terrine
3 h 35min
Salted Caramel Basque Cheesecake
13 h 10min
Smoked salmon mousse
5min
Chicken Liver Parfait
2 h 40min