Duck Breast, Red Cabbage and Celeriac
Pan-seared duck breast with sweet-and-sour fermented red cabbage and earthy celeriac purée, an elegant restaurant-style main course. The Thermomix TM7 chops and ferments the red cabbage with sea salt, steams the celeriac until tender and mixes it into a silky purée, so every component comes together with precision and minimal effort.
About this recipe
Duck Breast with Red Cabbage and Celeriac Thermomix TM7 is a French bistro-inspired main course that brings restaurant-quality cooking to your all-in-one kitchen machine. Crispy-skinned duck breast is served alongside lightly fermented red cabbage seasoned with star anise and a silky celeriac purée coloured with beetroot juice, creating a plate that looks as impressive as it tastes. The recipes for this dish work brilliantly in the Thermomix TM7 because the machine chops the red cabbage evenly in seconds for a reliable four-day fermentation, steams the celeriac gently until fork-tender and mixes it into a lump-free purée while you sear the duck in a hot pan. It is an ideal choice for a festive dinner, an anniversary dinner or any occasion when you want to spoil your guests with layered flavours and refined textures without juggling five saucepans. Searching for an elegant duck recipe with fermented cabbage? This one delivers.
Preparation tips
- Score the duck skin in a crosshatch pattern before searing and start it skin-side down in a cold pan, letting the fat render slowly so the skin turns golden and crackling-crisp while the meat stays rosy pink.
- Open the fermentation jars briefly every day to release the gas from the salted red cabbage, and always leave a small gap at the top so the cabbage has room to bubble without overflowing.
- For a milder plate, replace part of the celeriac with potato in the purée; the beetroot juice can also be swapped for fresh cooked beetroot if you want a deeper colour and sweeter taste.
Recipe variations
- Festive variation: add a spoonful of redcurrant jelly and a splash of red wine to the fermented red cabbage, and finish the sliced duck breast with a light jus made from the rendered fat for a Christmas-worthy centrepiece.
- Lighter variation: replace the duck breast with duck fillet strips or even roasted chicken thighs, and serve the celeriac purée with a dollop of lactose-free cream for a more everyday, budget-friendly version.
Thermomix TM7 Benefits
- In just seconds The TM7 chopsping function shreds the red cabbage uniformly, guaranteeing even fermentation with the sea salt in the glass jars. [Multi-Function]
- Steaming the celeriac in the Varoma keeps every cube tender and flavourful, preserving its earthy sweetness for the purée. [Multi-Function]
- The Thermomix mixes the steamed celeriac with beetroot juice into a velvety, lump-free purée while you sear the duck hands-free. [Hands-Free]
- Precise heating warms the beetroot juice and star anise infusion gently, so the aromatic flavours develop without any scorching. [Precision Control]
- Weigh the coarse salt flakes and sea salt directly in the mixing bowl, so the cabbage brine is balanced to the gram every single batch. [Built-in Scale]
Ingredients
- coarse salt flakes
- red cabbage
- red wine
- sherry vinegar
- sumac
- black peppercorns
- star anise
- clove
- dried bay leaf
- celeriac