Chard With Potatoes; Duck Fole - Kogan ThermoBlend Pro All-in-One Recipe Booklet

Ingredients
500g fresh chard
2 medium size potatoes cut into pieces
4 cloves garlic
40ml. olive oil
Salt
1 tsp. black pepper
750g water
Preparation
1. Fill the bowl with water enough for steaming, place the cooking basket and add the
potatoes.
2. Place the chards in the steam tray and on top of the bowl. Select 20 minutes,
temperature 120°C and speed 1.
3. After this time, remove the potatoes and the chards and reserve.
4. Add the garlic cloves, select 4 seconds and speed 4.
5. Add the oil, select 4 minutes, temperature 100°C and speed 2.
6. With this time has passed, wait a few minutes until the temperatures lowers and add
the black pepper.
7. Place the mixing tool and add the chards and potatoes, select 9 minutes,
temperature 120°C and speed 1-2.
Ingredients
750g fresh duck liver
1 litre whole milk
1 tsp. sugar
Salt to taste
Grounded black pepper
1 tbs. port
2 tbs. cognac
500ml water
Preparation
1. Soak the liver in the milk for 24 hours (to eliminate any toxic elements).
2. Remove the meat from milk and throw the used milk away.
3. Put the liver in transparent paper, sprinkle with sugar, salt and black pepper. Add the
liquors to the liver and wrap tightly with the transparent paper in form of a roll. Leave
it in the refrigerator for at least 8 hours, preferably 24 hours.
4. After this time, add another layer of transparent paper, pressing tightly and cover
with aluminum foil.
5. Place in the steam tray and make some holes in the transparent paper and reserve.
6. Add the water to the bowl and select 12 minutes, temperature 120°C and
speed 2.
7. After this process, turn the wrapping on the other side and program for 7 minutes
more at the temperature and velocity.
8. Remove it and leave to chill with some ice. Reserve for 24 hours in the refrigerator
before tasting.
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