Main courses · Meat & poultry
Duck Breast, Red Cabbage and Celeriac
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM6TM7
Details
- Difficulty
- advanced
- Prep
- 25 min
- Active
- 25 min
- Cook
- 95 min
- Total
- 95 min
- Yield
- 2 portions
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Hard
- coarse salt flakes
- 10 g
- red cabbage
- 300 g
- red wine
- 200 g
- sherry vinegar
- 100 g
- sumac
- 1 pinches
- black peppercorns
- 2
- star anise
- 0.3 pieces
- clove
- 1
- dried bay leaf
- 1
- celeriac
- 260 g
- whole milk
- 130 g
- double cream
- 130 g
- fine sea salt
- 5 g
- water
- 3.3 kg
- fine sea salt
- 150 g
- duck breasts, skin on
- 2
- beetroot juice
- 70 g
- cornflour
- 10 g
- water
- 10 g
- unsalted butter
- 60 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 6,216.8 mg
- Protein
- 82.9 g
- Energy
- 7,665.1 kJ
- Calories
- 1,832 kcal
- Fat
- 117.3 g
- Fibre
- 12.2 g
- Saturated fat
- 67.9 g
- Carbohydrates
- 78.7 g