Directions

• Prepare the duck breast & marinate it with fresh herbs and turmeric
• Cut the potatoes in a curved shape (called the château shape), precook them & blanch the carrots
• Preheat the Q-table by bringing the temperature to 160°C / 320°F (mode 7) & place the duck breast without fats in the frying area
• Turn it regularly by using the spatula’s & adjust seasoning with salt & pepper  Cut the stalk from the mushrooms, cut the mushrooms in slices & finely chop the shallots
• Add the precooked potatoes to the frying area, let them cook until they’re nicely coloured & adjust seasoning
• Place the potatoes in the warming area afterwards
• Peel the apple, cut it in 4 equal parts & add them to the frying area
• Place all ingredients under the cloche to steam well & place the apple in the warming area afterwards
• Finely chop a clove of garlic & let it cook in the frying area
• Add and mix the mushrooms & add a little bit extra butter
• Then add the precooked carrots to the frying area
• Keep mixing the mushrooms and let them cook further in the frying area
• Place the apple chunks in the middle of the frying area, pour in the Calvados, sesame oil or maple syrup & cautiously flambé and caramelise
• In the meantime, let the duck breast rest on a piece of paper
• Present the apple chunks in the middle of the plate with the mushrooms on top surrounded with the potatoes and baby carrots. Cut the duck breast in equal slices and place them on top of the mushrooms. Finish off with a pinch of sea salt
• DINNER TIME!