Duck with Red Cabbage and Pickled Cherries Recipe - Great British Chefs
This incredible complex duck recipe from Ashley Palmer-Watts is just one of many examples of how much work goes into each dish on the menu at Dinner by Heston. Sous vide duck breasts are paired with...
Ingredients
- 10 duck hearts , rinsed under running water for 10 minutes
- 10 duck breasts
- 100g of duck fat , smoked
- 1.6l water
- 240g of salt
- 10g of garlic
- 10g of orange zest
- 10g of lemon zest
- 1g of rosemary
- 6g of thyme
- 1/2 bay leaf
- 2g of star anise
- 26g of coriander seeds
- 0.6g of cloves
- 1g of allspice
- 0.4g of juniper berries
- 2g of fresh ginger , peeled and thinly sliced
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