Duck breast

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Duck breast

1 kg potatoes, La Ratte
4 cloves of garlic
¼ bunch of parsley
2 tbsp olive oil
Salt
(Pre-)heat cooking space to 200°C with Hot air + steaming
Wash the potatoes and cut in half lengthways. Crush the garlic. Chop the parsley. Mix all the ingredients together. Arrange the potatoes on the baking tray cut-side down. Put the tray into the preheated cooking space at level 1. Bake.
Put the food in
Hot air + steaming 200°C for 15 Mins
4 duck breasts
Salt
Pepper
Score the skin of the duck breasts in a criss-cross pattern. Season the duck breasts with salt and pepper and place on the wire shelf. Put the wire shelf at level 2 in the cooking space at the same time as the potatoes.
Put the tray in
Hot air + steaming 200°C for 15 Mins
Open the appliance door and allow the duck breasts to rest for 10 minutes.

morels

30 g morels, dried
1 tbsp butter
Salt
Pepper
Soak the morels in warm water until soft, then halve and wash them well.
Sauté the morels in a pan with a knob of butter and season with salt and pepper. Serve with the duck breasts.

Tips

Insert the food probe into one duck breast to monitor the temperature. The duck breast must have a food probe temperature of at least 60 °C after resting.

  • Wire shelf
  • Baking tray
Quantity Ingredient
2 tbsp olive oil
Salt
4 cloves of garlic
30 g morels
Pepper
¼ bunch of parsley
1 tbsp butter
1 kg potatoes
4 duck breasts

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