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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at combionline.com.
Ingredients
- 4 tPcs duck breast
- 8 tPcs sprigs thyme
- 1 tPcs red cabbage, diced
- 2 l red wine
- 1 l red port wine
- 1 tPcs stick cinnamon
- 3 tPcs star anise
- 10 tPcs cloves
- 50 g butter
- 6 g salt
- 3 g pepper
- 50 ml red wine vinegar
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