COMBIONLINE - sous vide duck breast with red cabbage puree, gingerbread sponge dumplings
1. Set oven the oven on full steam at 52°C. 2. Season the duck breasts with sal...
Ingredients
- 4.0000 tPcs duck breast
- 8.0000 tPcs sprigs thyme
- 1.0000 tPcs red cabbage, diced
- 2.0000 l red wine
- 1.0000 l red port wine
- 1.0000 tPcs stick cinnamon
- 3.0000 tPcs star anise
- 10.0000 tPcs cloves
- 50.0000 g butter
- 6.0000 g salt
- 3.0000 g pepper
- 50.0000 ml red wine vinegar
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