toodle.

Duck Breasts with Beetroot, Apple and Braised Red Cabbage

Succulent roasted duck breasts served with rich beetroot and apple purées, spiced braised red cabbage, and pickled heritage beetroots.

DinnerDuckGourmetAutumnalBeetroot
Estimated Nutrition
Calories
1064.1
kcal / serving
4256.4 kcal total
Carbs
69.8g
per serving
279.2 g total
Fat
74.6g
per serving
298.4 g total
Protein
28.2g
per serving
112.8 g total
Cook Time
105
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Caster Sugar
for pickling
100
g
Demerara Sugar
3
tbsp
Caster Sugar
to taste for apple purée
CondimentsSauces
200
ml
White Wine Vinegar
for pickling
200
ml
Red Wine Vinegar
50
g
Clear Honey
1
piece
Jus
or gravy
Dairy
75
g
Unsalted Butter
for roasting beets
100
g
Unsalted Butter
for red cabbage
50
g
Butter
for apple purée
Fruits
2
piece
Cooking Apples
Bramley preferred, peeled, cored, chopped
Meat
4
piece
Duck Breasts
trimmed
NutsSeeds
1
tsp
Salt
for pickling
0.5
tsp
Black Peppercorns
1
piece
Bay Leaf
2
piece
Star Anise
1
piece
Cinnamon Stick
1
piece
Salt
to taste
0.5
clove
Garlic
roughly chopped
2
sprig
Thyme
leaves only
OilsFats
4
tbsp
Olive Oil
Vegetables
0.5
bunch
Baby Heritage Beetroots
clean and trimmed, leaves reserved
1
piece
Red Onion
finely chopped
0.5
piece
Red Cabbage
cored and finely sliced
600
g
Raw Beetroot
peeled, cut into chunks
1
piece
Onion
roughly chopped
1
piece
Curly Kale
wilted and buttered

Method

1
2
3
4
5
6
7
8
9
10
11
12
13