Duck With Red Cabbage And Pickled Cherries Recipe

Ingredients For Duck With Red Cabbage And Pickled Cherries Recipe

• 10 Duck hearts
• 10 Duck breasts
• 100 gram Duck fat
• 1.6 liter Water
• 240 gram Salt
• 10 gram Garlic
• 10 gram Orange zest
• 10 gram Lemon zest
• 1 gram Rosemary
• 6 gram Thyme
• 0.5 Bay leaf
• 2 gram Star anise
• 26 gram Coriander seeds
• 0.6000000000000001 gram Cloves
• 1 gram Allspice
• 0.3999999999999999 gram Juniper berries
• 2 gram Fresh ginger
• 1 kilogram Cherries
• 500 gram Red wine
• 166 gram Cabernet sauvignon vinegar
• 23 gram Caster sugar
• 1.2999999999999998 gram Black peppercorns
• 1.2999999999999998 gram Star anise
• 1.2999999999999998 gram Long pepper
• 2 Cardamom pods
• 3 Cloves
• 1 gram Mace
• 0.6000000000000001 gram Sichuan peppercorns
• 0.6000000000000001 gram Peppercorns
• 2.8 kilogram Duck carcasses
• 80 gram Duck fat
• 420 gram Plum tomatoes
• 300 gram Onion
• 4 gram Star anise
• 300 gram Carrots
• 6 gram Garlic
• 4 gram Coriander seeds
• 1.6 gram Black peppercorns
• 124 gram White port
• 6 gram Thyme
• 2 Bay leaves
• 2 liter Water
• 1 kilogram Red Cabbage
• 350 gram Apple juice
• 150 milliliter Water
• 88 gram Cabernet sauvignon vinegar
• 50 gram Red wine
• 5 gram Cinnamon
• 1 gram Star anise
• 140 gram Redcurrant jelly
• 300 gram Vegetable Stock
• 300 gram Red cabbage juice
• 5.25 gram Gellan gum type f
• 2.5 gram Fine salt
• 2 Red cabbages
• 2.5 gram Coriander seeds
• 1 pinch Black peppercorns
• 16 gram Olive oil
• 75 gram Carrots
• 100 gram Onion
• 20 gram Leek
• 30 gram Fennel
• 6 gram Garlic
• 325 gram Vegetable Stock
• 325 milliliter Water
• 90 gram Chardonnay vinegar
• 20 gram Lemon juice
• 250 gram White wine
• 4.5 gram Thyme
• 1 pinch Rosemary leaves
• 10 gram Parsley
• 1 pinch Tarragon leaves
• 5 gram Lemon peel
• 11 gram Fine salt
• 62 gram Extra virgin olive oil
• 10 gram Coriander seeds
• 1 gram Star anise
• 1 pinch Allspice
• 0.5 gram Black peppercorns
• 0.5 gram Mace
• 50 gram Maldon salt
• 200 gram Panko breadcrumbs
• Fennel pollen
• 1 pinch Flat Leaf Parsley
• 1 pinch Fennel cress
• 250 gram Rainbow chard
• 100 gram Unsalted butter
• 40 milliliter Water
• Fine salt
• Freshly ground black pepper
• 1.2999999999999998 gram Black peppercorns
• 1.2999999999999998 gram Star anise
• 2 Cardamom pods
• 3 Cloves
• 1.2999999999999998 gram Long pepper
• 1 gram Mace
• 500 gram Red wine
• 166 gram Cabernet sauvignon vinegar
• 23 gram Caster sugar
• 0.6000000000000001 gram Sichuan peppercorns
• 0.6000000000000001 gram Peppercorns
• 1 kilogram Cherries
• 0.3999999999999999 gram Juniper berries
• 1 gram Allspice
• 0.6000000000000001 gram Cloves
• 26 gram Coriander seeds
• 2 gram Star anise
• 2 gram Fresh ginger
• 0.5 Bay leaf
• 6 gram Thyme
• 1 gram Rosemary
• 10 gram Lemon zest
• 10 gram Orange zest
• 10 gram Garlic
• 1.6 liter Water
• 240 gram Salt
• 10 Duck hearts
• 100 gram Duck fat
• 10 Duck breasts
• 2.8 kilogram Duck carcasses
• 80 gram Duck fat
• 420 gram Plum tomatoes
• 300 gram Onion
• 4 gram Star anise
• 300 gram Carrots
• 6 gram Garlic
• 4 gram Coriander seeds
• 1.6 gram Black peppercorns
• 124 gram White port
• 2 liter Water
• 6 gram Thyme
• 2 Bay leaves
• 1 kilogram Red Cabbage
• 350 gram Apple juice
• 150 milliliter Water
• 88 gram Cabernet sauvignon vinegar
• 50 gram Red wine
• 5 gram Cinnamon
• 1 gram Star anise
• 140 gram Redcurrant jelly
• 300 gram Vegetable Stock
• 300 gram Red cabbage juice
• 5.25 gram Gellan gum type f
• 2.5 gram Fine salt
• 16 gram Olive oil
• 75 gram Carrots
• 100 gram Onion
• 20 gram Leek
• 30 gram Fennel
• 6 gram Garlic
• 325 gram Vegetable Stock
• 325 milliliter Water
• 20 gram Lemon juice
• 250 gram White wine
• 1 pinch Rosemary leaves
• 4.5 gram Thyme
• 10 gram Parsley
• 1 pinch Black peppercorns
• 2.5 gram Coriander seeds
• 1 pinch Tarragon leaves
• 5 gram Lemon peel
• 11 gram Fine salt
• 62 gram Extra virgin olive oil
• 2 Red cabbages
• 10 gram Coriander seeds
• 1 gram Star anise
• 1 pinch Allspice
• 0.5 gram Black peppercorns
• 0.5 gram Mace
• 1 pinch Flat Leaf Parsley
• 1 pinch Fennel cress
• Fennel pollen
• 40 milliliter Water
• 100 gram Unsalted butter
• 250 gram Rainbow chard
• Fine salt