Main courses · Meat & poultry
Duck Breast, Red Cabbage and Celeriac
To prepare jars, thoroughly wash jars and lids in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting tin and heating in the oven at 100˚C until required.
TM6TM7
Details
- Difficulty
- Advanced
- Prep
- 25 min
- Active
- 25 min
- Cook
- 95 min
- Total
- 95 min
- Yield
- 2 portions
Find similar recipes
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Hard
- red cabbage
- 300 g
- salt
- 10 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
- fresh milk
- 130 g
- double cream
- 130 g
- salt
- 5 g
- water
- 3.3 kg
- salt
- 150 g
- duck breasts, with skin
- 2
- beetroot juice
- 70 g
- cold butter
- 60 g
- cornflour (starch)
- 10 g
- water
- 10 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 83.2 g
- Energy
- 7,678.1 kJ
- Calories
- 1,835.1 kcal
- Fat
- 117.4 g
- Fibre
- 12.2 g
- Carbohydrates
- 79.1 g
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