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Duck With Red Cabbage And Pickled Cherries Recipe

Recipe By 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 duck hearts, pickled cherries and rainbow chard, with braised red cabbage and a red cabbage fluid gel.

4.8
20 Rating -
Rate
Non Vegdiet
6hr total
6hr total
Duck With Red Cabbage And Pickled Cherries
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Ingredients for Duck With Red Cabbage And Pickled Cherries Recipe

  • 1 Duck hearts
  • 1 Duck breasts
  • 10 gram Duck fat
  • 0.16 liter Water
  • 24 gram Salt
  • 1 gram Garlic
  • 1 gram Orange zest
  • 1 gram Lemon zest
  • 1/10 gram Rosemary
  • 0.60 gram Thyme
  • 1/20 Bay leaf
  • 1/5 gram Star anise
  • 2.60 gram Coriander seeds
  • 0.06 gram Cloves
  • 1/10 gram Allspice
  • 1/25 gram Juniper berries
  • 1/5 gram Fresh ginger
  • 1/10 kilogram Cherries
  • 50 gram Red wine
  • 16.60 gram Cabernet sauvignon vinegar
  • 2.30 gram Caster sugar
  • 0.13 gram Black peppercorns
  • 0.13 gram Star anise
  • 0.13 gram Long pepper
  • 1/5 Cardamom pods
  • 0.30 Cloves
  • 1/10 gram Mace
  • 0.06 gram Sichuan peppercorns
  • 0.06 gram Peppercorns
  • 0.28 kilogram Duck carcasses
  • 8 gram Duck fat
  • 42 gram Plum tomatoes
  • 30 gram Onion
  • 0.40 gram Star anise
  • 30 gram Carrots
  • 0.60 gram Garlic
  • 0.40 gram Coriander seeds
  • 0.16 gram Black peppercorns
  • 12.40 gram White port
  • 0.60 gram Thyme
  • 1/5 Bay leaves
  • 1/5 liter Water
  • 1/10 kilogram Red Cabbage
  • 35 gram Apple juice
  • 15 milliliter Water
  • 8.80 gram Cabernet sauvignon vinegar
  • 5 gram Red wine
  • 1/2 gram Cinnamon
  • 1/10 gram Star anise
  • 14 gram Redcurrant jelly
  • 30 gram Vegetable Stock
  • 30 gram Red cabbage juice
  • 0.53 gram Gellan gum type f
  • 1/4 gram Fine salt
  • 1/5 Red cabbages
  • 1/4 gram Coriander seeds
  • 1/10 pinch Black peppercorns
  • 1.60 gram Olive oil
  • 7.50 gram Carrots
  • 10 gram Onion
  • 2 gram Leek
  • 3 gram Fennel
  • 0.60 gram Garlic
  • 32.50 gram Vegetable Stock
  • 32.50 milliliter Water
  • 9 gram Chardonnay vinegar
  • 2 gram Lemon juice
  • 25 gram White wine
  • 0.45 gram Thyme
  • 1/10 pinch Rosemary leaves
  • 1 gram Parsley
  • 1/10 pinch Tarragon leaves
  • 1/2 gram Lemon peel
  • 1.10 gram Fine salt
  • 6.20 gram Extra virgin olive oil
  • 1 gram Coriander seeds
  • 1/10 gram Star anise
  • 1/10 pinch Allspice
  • 1/20 gram Black peppercorns
  • 1/20 gram Mace
  • 5 gram Maldon salt
  • 20 gram Panko breadcrumbs
  • As required Fennel pollen
  • 1/10 pinch Flat Leaf Parsley
  • 1/10 pinch Fennel cress
  • 25 gram Rainbow chard
  • 10 gram Unsalted butter
  • 4 milliliter Water
  • As required Fine salt
  • As required Freshly ground black pepper
  • 0.13 gram Black peppercorns
  • 0.13 gram Star anise
  • 1/5 Cardamom pods
  • 0.30 Cloves
  • 0.13 gram Long pepper
  • 1/10 gram Mace
  • 50 gram Red wine
  • 16.60 gram Cabernet sauvignon vinegar
  • 2.30 gram Caster sugar
  • 0.06 gram Sichuan peppercorns
  • 0.06 gram Peppercorns
  • 1/10 kilogram Cherries
  • 1/25 gram Juniper berries
  • 1/10 gram Allspice
  • 0.06 gram Cloves
  • 2.60 gram Coriander seeds
  • 1/5 gram Star anise
  • 1/5 gram Fresh ginger
  • 1/20 Bay leaf
  • 0.60 gram Thyme
  • 1/10 gram Rosemary
  • 1 gram Lemon zest
  • 1 gram Orange zest
  • 1 gram Garlic
  • 0.16 liter Water
  • 24 gram Salt
  • 1 Duck hearts
  • 10 gram Duck fat
  • 1 Duck breasts
  • 0.28 kilogram Duck carcasses
  • 8 gram Duck fat
  • 42 gram Plum tomatoes
  • 30 gram Onion
  • 0.40 gram Star anise
  • 30 gram Carrots
  • 0.60 gram Garlic
  • 0.40 gram Coriander seeds
  • 0.16 gram Black peppercorns
  • 12.40 gram White port
  • 1/5 liter Water
  • 0.60 gram Thyme
  • 1/5 Bay leaves
  • 1/10 kilogram Red Cabbage
  • 35 gram Apple juice
  • 15 milliliter Water
  • 8.80 gram Cabernet sauvignon vinegar
  • 5 gram Red wine
  • 1/2 gram Cinnamon
  • 1/10 gram Star anise
  • 14 gram Redcurrant jelly
  • 30 gram Vegetable Stock
  • 30 gram Red cabbage juice
  • 0.53 gram Gellan gum type f
  • 1/4 gram Fine salt
  • 1.60 gram Olive oil
  • 7.50 gram Carrots
  • 10 gram Onion
  • 2 gram Leek
  • 3 gram Fennel
  • 0.60 gram Garlic
  • 32.50 gram Vegetable Stock
  • 32.50 milliliter Water
  • 2 gram Lemon juice
  • 25 gram White wine
  • 1/10 pinch Rosemary leaves
  • 0.45 gram Thyme
  • 1 gram Parsley
  • 1/10 pinch Black peppercorns
  • 1/4 gram Coriander seeds
  • 1/10 pinch Tarragon leaves
  • 1/2 gram Lemon peel
  • 1.10 gram Fine salt
  • 6.20 gram Extra virgin olive oil
  • 1/5 Red cabbages
  • 1 gram Coriander seeds
  • 1/10 gram Star anise
  • 1/10 pinch Allspice
  • 1/20 gram Black peppercorns
  • 1/20 gram Mace
  • 1/10 pinch Flat Leaf Parsley
  • 1/10 pinch Fennel cress
  • As required Fennel pollen
  • 4 milliliter Water
  • 10 gram Unsalted butter
  • 25 gram Rainbow chard
  • As required Fine salt
Nutrition
value
1639
calories per serving
59 g Fat137 g Protein92 g Carbs34 g FiberOther

Current Totals

  • Fat
    59g
  • Protein
    137g
  • Carbs
    92g
  • Fiber
    34g

MacroNutrients

  • Carbs
    92g
  • Protein
    137g
  • Fiber
    34g

Fats

  • Fat
    59g

Vitamins & Minerals

  • Calcium
    1022mg
  • Iron
    46mg
  • Vitamin A
    4268mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    1mg
  • Vitamin B3
    18mg
  • Vitamin B6
    3mg
  • Vitamin B9
    470mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    207mg
  • Vitamin E
    9mg
  • Copper
    7mcg
  • Magnesium
    531mg
  • Manganese
    9mg
  • Phosphorus
    1843mg
  • Selenium
    159mcg
  • Zinc
    21mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Great British Chefs