Retigo s.r.o.

Sous vide duck breast with red cabbage purée, gingerbread sponge dumplings

Origin: Czech Republic. Serves: 8.


4 duck breasts (approx 450g each)
8 sprigs thyme
1 red cabbage, diced
2l red wine
1l red port wine
1 stick cinnamon
3 pcs star anise
10 pcs cloves
50g butter
Red wine vinegar

For sponge dumplings:
4 eggs
45ml whole milk
2 tsp gingerbread seasoning
½ tsp salt
 1 tsp grounded cinnamon
50g flour
Black pepper, freshly ground


1.    Set oven the oven on full steam at 52°C.
2.    Season  the duck breasts with salt, thyme and pepper and vacuum pack under full pressure.
3.    Steam and cook sous vide for 90 minutes
4.    Chill in an ice bath or blast chiller before removing the breasts from the bag
5.    Score the skins and sear in a skillet, starting skin side down on a cold surface
6.    Make a bouquet garni with cinnamon, cloves and star anise and place in a deep GN together with the wine and birds
7.    Set the oven on dry heat at 150°C and cook for about 2 hours or until the cabbage is tender. Discard the bouquet garni
8.    Strain any remaining juices and purée the cooked cabbage until smooth. While blending, add any strained liquid until it reaches the desired consistency. Finish with and   vinegar and correct seasoning. Pass through a fine sieve while still warm
9.    For the dumplings, mix in all the ingredients in a bowl and transfer into  an espuma siphon and charge with two gas cartridges. Portion out into creased paper cups and microwave lightly before serving
10.    To plate, slice the breasts and lay on a large plate, topping with two spoons of purée and the cooked dumplings