A complete and delicious meal is perfect for lovers of culinary delights. You will also impress your guests with the selected Bosch recipe.
Ingredients for 4 people
for potato dough stars we need:
250 g potatoes, salt, 75 g flour, 1 egg yolk, pepper, nutmeg, 200 g melted butter
for slices of duck breast fillet we need:
1 duck breast fillet weighing 250 g, salt, pepper, 2 tablespoons of olive oil
for the soup we need:
500 g Swiss chard, 3 shallots, 2 tablespoons butter, 100 g potatoes, 600 ml soup base
for decoration:
a bunch of young Swiss chard leaves
Induction hob with PowerBoost function
The induction hob with the PowerBoost function for fast cooking allows you to:
- QuickStart function
- ReStart function
- PowerBoost function for all hobs
- Child safety lock
- Connected power: 7.2 kW
- Electronic timer with switch-off function and reminder for each cooking zone
- Safety shutdown
In addition to the basic functions, the induction hob also allows us to additional benefits:
- New frameless design
- The new TouchSelect sensor management allows a simple way of management by selecting the cooking zone and +/- setting the intensity.
Preparation
1. Preparation of potato dough stars: in salted water approx. Boil the potatoes for 20 minutes, peel them and press them with a potato press while still warm. Cover it with a tea towel and let it cool.
2. Pat the duck breast fillet dry and cut a checkered pattern on the surface. Fry the seasoned fillet until crispy on medium heat and in oil for approx. 18 minutes, skin side down. A little before the end, turn it over and cut it into slices at the end.
3. Finely chop the stems and leaves of the chard for the soup. Peel the shallots and potatoes, cut them into slices and stew them in butter and on low heat. Cover with water or beef broth and let it boil for 15 minutes, then set aside.
4. Knead the cooled mashed potatoes together with flour, egg yolk, salt, pepper and nutmeg until the dough is smooth. Form stars from the potato dough with a thickness of approx. 2 cm and then fry them in hot butter until golden.
5. Add the Swiss chard leaves to the soup and cook for 2 minutes. In the mixing jug of the mixer, mix it until frothy, taste it and add additional seasoning if necessary. Foamy chard soup is served with potato dough stars and slices of duck breast fillet. Garnish with young Swiss chard leaves.
