Duck breast with a Gruyère crust and bilberry chutney

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Bilberry chutney

250 g bilberries
1 onion, finely chopped
.8 dl aceto balsamico, bianco
2 tbsp sugar
1 bay leaf
1 clove
3 sprigs of thyme
3 tbsp aceto balsamico
Salt
Black pepper, ground
Reduce all the ingredients up to and including the sprigs of thyme. Remove the thyme, bay leaf and clove. Season with aceto balsamico, salt and pepper to taste.

Duck breasts

4 duck breasts
Salt
Pepper, ground
1 bunch of parsley, flat-leaved
Remove the skin from the duck breasts. Season the duck breasts with salt and pepper. Place two duck breasts and half a bunch of flat-leaved parsley into each vacuum bag. Vacuum seal on level 3. Place the bag in the perforated cooking tray, put into the cold cooking space and steam.
Steaming 56°C for 40 Mins
In the meantime, prepare the Gruyère crust.

Gruyère crust

80 g stale bread, ground into crumbs
80 g butter, cut into pieces
120 g Gruyère, grated
3 tbsp parsley, flat-leaved, finely chopped
Mix all the ingredients together well. Roll out the mixture between cling film and refrigerate until required.
Take the steamed duck breasts out of the bag and remove the parsley. Lay them on a tray that has been lined with baking paper. Preheat the oven.
(Pre-)heat cooking space to 230°C with Hot air + steaming
Take the cheese crust mixture out of the refrigerator and remove the cling film. Divide the mixture into four, then lightly press onto the duck breasts so that each one is well covered. Put into into the preheated cooking space and bake the duck breasts until the crust is crispy.
Serve the duck breasts with bilberry chutney.
  • Perforated cooking tray
  • Original baking tray
Quantity Ingredient
1 clove
.8 dl aceto balsamico
Salt
Pepper
1 onion
2 tbsp sugar
4 duck breasts
250 g bilberries
1 bunch of parsley
3 tbsp parsley
3 sprigs of thyme
Black pepper
1 bay leaf
3 tbsp aceto balsamico
80 g stale bread
80 g butter
120 g Gruyère

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