Hearty cake with smoked duck breast and figs

Name: Hearty cake with smoked duck breast and figs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 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

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

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
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
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
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
Arrange the cake with some salad leaves and the roasted duck breast slices on a plate
5
Waiting time approx. 1 hour