Wonderfully versatile and so quick and easy to make, duck breast is a wonderful staple for any a mid week supper.
If you're unfamiliar with kohlrabi, then after cooking this recipe you won't be. Extremely nutrient dense, kohlrabi is delicious cooked or raw. In this remoulade, kohlrabi takes the place of a more common celeriac, lending a new and different type of flavours and textures. Kind of cabbage-y, kind of turnip-y, with a hint of sweetness and a peppery bite, the kohlrabi pairs wonderfully with the savouriness of the duck.