Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Fermented Red Cabbage
- 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
Celeriac Purée
- 260 g celeriac peeled, diced
- 130 g whole milk
- 130 g double cream
- 5 g fine sea salt
Roasted Duck Breast
- 3300 g water
- 150 g fine sea salt
- 2 duck breasts, skin on (approx. 200 g each, trimmed of excess fat)
Finalisation
- 70 g beetroot juice
- 10 g cornflour
- 10 g water
- 60 g unsalted butter diced, cold
- Nutrition
- per 2 portions
- Calories
- 1832 kcal / 7665.1 kJ
- Protein
- 82.9 g
- Fat
- 117.3 g
- Carbohydrates
- 78.7 g
- Fibre
- 12.2 g
- Saturated Fat
- 67.9 g
- Sodium
- 6216.8 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
