Hearty cake with smoked duck breast and figs

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 1 smoked duck breast (approx. 250 g; pre-order from the butcher!)
  • 4 dried figs
  • 80 g soft butter
  • 3 Eggs (size M)
  • 100 ml Milk
  • 50 g grated cheese (e.g. Comté)
  • 150 g Flour
  • 1/2 package Baking Powder
  • 50 g ground hazelnuts
  • 1 coated Tsp Salt
  • 1 coated Tsp Pepper
  • 30 g Walnut kernel halves
  • 1 TABLESPOON Oil
  • 7-10 Tbsp some salad leaves to serve
  • 7-10 Tbsp Grease

Directions

  1. 1

    Grease a box mould (approx. 26 cm long). Cut half of the duck breast into slices, cut the rest of the duck breast and figs into very small pieces

  2. 2

    Mix butter with a fork, first add eggs, then milk, pieces of duck breast, figs and cheese. Mix flour, baking powder, hazelnuts, salt and pepper and fold in. Pour the dough into the tin and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-55 minutes, cover if necessary and test with sticks

  3. 3

    Take out the cake and let it cool down on a cake rack for about 30 minutes. Turn the cake out of the tin and let it cool down. Roast the walnuts in a pan without fat until golden brown, take them out, let them cool down and chop them roughly. Heat the oil in a pan. Fry the slices of duck breast for 2-3 minutes, turning them over, and remove.

  4. 4

    Arrange the cake with some salad leaves and the roasted duck breast slices on a plate

  5. 5

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
190 kcal
CARBS
11 g
FATS
13 g
PROTEINS
8 g