Duck Breast, Red Cabbage and Celeriac - Cookidoo® – the official Thermomix® recipe platform
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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
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