Steamed Egg with Truffled Duck

A luxurious combination of steamed duck eggs with truffled duck for a simple yet elegant supper

Serves 4


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

  1. For the truffled duck, warm up the beef stock with the thyme and the bay leaf in a saucepan.

  2. 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.

  3. 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.

  4. 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.

  5. To serve, add some sliced shallot, spring onions, cornichons, watercress, celery and nasturtium leaves on to each plate.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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