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.

Dinner Duck Gourmet Autumnal Beetroot

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

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

for pickling

100

Demerara Sugar

tbsp

Caster Sugar

to taste for apple purée

CondimentsSauces

200

White Wine Vinegar

for pickling

200

Red Wine Vinegar

Clear Honey

piece

Jus

or gravy

Dairy

Unsalted Butter

for roasting beets

100

Unsalted Butter

for red cabbage

Butter

for apple purée

Fruits

piece

Cooking Apple

Bramley preferred, peeled, cored, chopped

Meat

piece

Duck Breast

trimmed

NutsSeeds

tsp

Salt

for pickling

0.5

tsp

piece

piece

piece

piece

to taste

0.5

clove

Garlic

roughly chopped

sprig

Thyme

leaves only

OilsFats

tbsp

Olive Oil

Vegetables

0.5

bunch

Baby Heritage Beetroots

clean and trimmed, leaves reserved

piece

Red Onion

finely chopped

0.5

piece

Red Cabbage

cored and finely sliced

600

Raw Beetroot

peeled, cut into chunks

piece

Onion

roughly chopped

piece

Curly Kale

wilted and buttered

An unhandled error has occurred. Reload 🗙

Admirably

Duck Breasts with Beetroot, Apple and Braised Red Cabbage

Ingredients

Method