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Advent Recipe Day Six: Perfect Egg, Jerusalem Artichokes Confit with Duck Magret, Parmesan Reggiano Cream

Perfect Egg

This recipe from Le Cordon Bleu Paris features the delicious combination of a perfectly cooked egg with the rich flavours of Jerusalem artichoke, duck and parmesan.

The secret to the perfect egg is keeping a steady temperature for the duration of cooking. What results is a silky white and deliciously rich yolk with a smooth texture that will pair perfectly with the Truffle Salt from your advent calendar.

Serves 4
Total time:


Principal ingredients
  • 4 free range organic farm eggs
Jerusalem artichokes confit with duck magret
  • 400 g Jerusalem artichokes
  • 45 ml water or chicken stock
  • 100 g dried duck breast (from a foie gras fattened duck)
  • truffle salt
  • freshly ground pepper
Parmesan Reggiano cream
  • 100 ml chicken broth
  • 30 g Parmesan Reggiano, grated
  • 250 ml whipping cream
  • 200 g Jerusalem artichokes
  • oil for deep fryer
  • 1 red meat radish
  • 1 yellow beetroot (beet)
  • truffle salt
  • freshly ground pepper
  • toasted buckwheat
  • micro cress


The perfect egg

Cook the eggs in a steam oven at 64°C for 1 hour, remove from the oven and delicately remove the eggshells. Keep warm at 60°C.

Jerusalem artichokes confit with duck magret

Cut Jerusalem artichokes into 1 cm cubes, cook in the duck fat, then add water or stock, season with truffle salt, pepper and cook covered for 10 to 15 minutes, cool. Add dried duck breast cut into cubes.

Parmesan Reggiano cream

Bring the chicken broth to the boil with the grated Parmesan Reggiano and cream. Strain through a china cap sieve. Emulsify with a hand-held blender just before serving.


Cut the Jerusalem artichokes into thin 3 cm diameter chips. Deep fry to golden brown, pat dry. Using a mandolin, make a few thin slices of red meat radish and yellow beetroot, then stamp out 3 cm Ø rounds.

To serve

Place the confit Jerusalem artichokes into shallow plates. Top with a perfect egg, add a pinch of truffle salt and freshly ground pepper. Add the Parmesan Reggiano cream. Decorate with a few Jerusalem artichoke chips, red meat radish and yellow beetroot rounds. Sprinkle with toasted buckwheat and micro cress.

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