A luxurious combination of steamed duck eggs with truffled duck for a simple yet elegant supper
Serves 4
INGREDIENTS
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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For the truffled duck, warm up the beef stock with the thyme and the bay leaf in a saucepan.
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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.
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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.
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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.
- To serve, add some sliced shallot, spring onions, cornichons, watercress, celery and nasturtium leaves on to each plate.
About the Author
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