- 2 duck breast (approx. 200 g each)
- 150 g floury potatoes
- 1 egg yolk
- 30 ml milk
- 50 g grated cheese
- salt, pepper
- butter for greasing
- 5 figs
- 2 shallots
- 50 g bacon cubes
- 50 ml red wine
- 50 ml balsamic vinegar
- 50 ml vegetable broth
- 2 tbs honey
1. Remove the duck breast from the refrigerator about 30 minutes before you intend to prepare it and score the skin crosswise.
2. Peel the potatoes and cut into fine slices with a knife or a mandolin.
3. Mix the egg yolk with the milk and stir in the potato slices and cheese. Season with salt, pepper and nutmeg.
4. Grease four muffin cups and fill with potato mixture.
5. Peel and cut two figs into eighths. Cut the remaining unpeeled figs into eighths.
6. Peel the shallots, cut into thin strips.
7. Close the pot with the EasyQuick with the 24 cm sealing ring . Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2, add and roast the diced bacon.
8. Add the shallots and roast briefly as well. Deglaze with red wine, balsamic vinegar and vegetable broth. Stir in the honey and peeled figs.
9. Put the muffin cups in the sieve insert, place on the pot and close with EasyQuick.
10. Heat the pot on level 6 up to the steam window, switch to level 2 and cook for approx. 7 minutes in the steam area.
11. At the end of the cooking time, remove the EasyQuick, push the muffin cups to the edge, place the duck breast with the skin facing up in the middle of the sieve insert.
12. Heat the pot on level 6 up to the steam window, switch to level 2 and cook for approx. 5 minutes in the steam area.
13. Place the pot on a heat resistant surface, place the Navigenio overhead, switch to high level and bake until crispy, approx. 8 minutes.
14. Mix the figs with the sauce. Serve the duck breast with sauce and potato gratin.
- For the recipe, only use fireproof muffin cups (don’t use any made out of paper).
This recipe has been tested and approved by AMC.