Duck breast and prune cake


  • 3 eggs
  • 150g of flour
  • 1 sachet of yeast
  • 10cl of sunflower oil
  • 12.5cl of whole milk
  • 80g of dried duck breast which has been cut into slices
  • 10 prunes (preferably pruneax d’Agen)
  • 1 pinch of salt
  • 2 pinches of pepper


  • Preheat the oven to 180° C (gas mark 4).
  • Remove the stones from the prunes and then cut them into small chunks.
  • Remove all fat and grease from the duck breast and then cut into similarly sized small chunks.
  • Melt the butter in the microwave and then hot the milk up over low heat.
  • In a salad bowl, whisk the eggs until the consistency is frothy.
  • Add the flour, yeast, salt and pepper to this mix.
  • Stir well.
  • Slowly pour in the oil and warm milk.
  • Add the grated Gruyère cheese, duck breast and prunes.
  • Stir well.
  • Pour into an ungreased oven mould and bake for 45 minutes.
  • Ensure the cake is properly cooked in the middle by poking it with a cooking needle – when you remove it this should come out dry.
  • Leave the cake to cool for 10 minutes prior to unmoulding and serving.

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