Duck & Cranberry Kouglof using a Magefesa
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a delightful fusion of flavors where the rich, smoky essence of duck breast meets the nutty crunch of pistachios, all enveloped in a soft and buttery Kouglof. This recipe not only showcases the elegance of French baking but also pays homage to the Alsatian region, where Kouglof is traditionally made. It’s said that this sweet bread, often enjoyed during festive occasions, was once a favorite of the royal courts! As you mix, knead, and bake, you’ll be transported to a quaint Alsatian bakery, where the aroma of baking bread lingers in the air and every bite tells a story. Perfect for impressing your guests or treating yourself to a gourmet experience, this dish is a savory twist on a classic delight that will leave everyone asking for seconds!
Ingredients
- 100 g Dried cranberry
- 100 g Cognac
- 200 g Smoked duck-breast filet
- 1 Shallot
- 1 Clove of garlic
- 1 Fresh parsley
- 1 Pinch(es) Pepper
- 100 g Milk
- 7 g Dehydrated baker's yeast
- 200 g Flour t55
- 2 Eggplant
- 30 g Butter
- 5 g Salt
- 1 Pinch(es) Granulated sugar
Steps
Cranberries and Duck
- Add 100 g of dried cranberry in a bowl.
- Add 50 g of cognac in the bowl.
- Setaside the preparation content during 30min.
- Cut into dices, and add 200 g of smoked duck-breast filet in a pan.
- Mince, and add 1 shallot, 1 clove of garlic in the pan.
- Pan fry the pan without added oil.
- Add 50 g of cognac in the pan.
- Chop, and add 1 fresh parsley in the pan.
- Add 1 pinch(es) of pepper adjust according to the tastes in the pan.
- Setaside the preparation content let cool.
Dough
- Add 100 g of milk, 7 g of dehydrated baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 200 g of flour t55, 1 eggplant, 30 g of butter, 5 g of salt, 1 pinch(es) of granulated sugar in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 1.
- Setaside the dough in the food processor bowl during 1h .
Assembly and Baking
- Preheat the oven at 180°C.
- Grease a Kouglof mold with Butter.
- Transfer the content of the food processor bowl on a workplan.
- Lightly flour the workplan.
- Transfer the content of the preparation content in the dough.
- Gently fold in the cooled Smoked Duck-Breast Filet and Dried Cranberries mixture.
- Transfer the content of the dough in a cake mold.
- Setaside the dough in the cake mold during 30min.
- Brush 1 eggplant on the dough.
- Cook in the oven at 180°C during 35min.
- Bake for 35-40 minutes, or until golden brown.
- Let cool in the mold for 10 minutes before inverting onto a wire rack to cool completely.
