Duck breast

1 kg potatoes

La Ratte

4 cloves of garlic

¼ bunch of parsley

2 tbsp olive oil

Salt

Aire caliente con inyección de vapor (200 °C)

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.

Introducir los alimentos

Aire caliente con inyección de vapor 200 °C durante 15 Min.

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.

Introducir bandeja

Aire caliente con inyección de vapor 200 °C durante 15 Min.

Open the appliance door and allow the duck breasts to rest for 10 minutes.

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.