The Miele freestanding steam oven is a versatile kitchen appliance, allowing you to create enticing, professional standard dishes at home. This recipe uses steam for a wonderful supper, combining rich truffled duck with perfectly cooked eggs, whilst delicate baby watercress, celery and nasturtium leaves add colour.
For the Truffled Duck 500ml beef stock 1 small bunch of thyme 1 bay leaf 4 duck legs 1 x 90g jar cep and truffle paste 200ml chicken stock, reduced and well flavoured 1 tbsp soy sauce For the Baked Egg 4 duck eggs 1 shallot, very thinly sliced Small bunch of spring onions, very thinly sliced 1 tbsp cornichons, chopped Baby watercress leaves, picked over Celery leaves, picked over Nasturtium leaves
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