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
For the truffled duck, warm up the beef stock with the thyme and the bay leaf in a saucepan.
Place the duck legs in a solid steam container, pour over the warmed stock. Cover with a lid. Place in the Miele Freestanding Steam Oven and steam on 100°C for 3 hours.
When cool enough to handle, shred the duck meat very finely and mix it with the cep and truffle paste, soy sauce and enough chicken stock to bind together.
Spoon the mixture into four heatproof plates or bowls and crack a duck egg in the middle. Cover each plate with cling film and steam on 75°C for 6 minutes.
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