Duck Eggs

[Beardo]

Many thanks to Pelty via Stealth Stalker for the Duck Eggs... this was amazing...

 

Crisp duck egg with portobello mushrooms and cheese sauce

By Gino D'Acampo

 

Ingredients

 

For the mushrooms

2 tbsp olive oil

2 portobello mushrooms, stalks removed

salt and freshly ground black pepper

 

For the duck egg

1 free-range duck egg

2 slices white bread

1 tbsp chopped fresh sage

1 tbsp chopped fresh parsley

1 free-range egg, beaten

3 tbsp plain flour

vegetable oil, for deep frying

 

For the cheese sauce

25g/1oz butter

100g/3½oz New Forest Nanny cheese, or similar mellow goats' cheese, chopped

1 tbsp chopped fresh sage

2 tbsp balsamic vinegar

 

To serve

sprig fresh sage

 

Preparation method

 

For the mushrooms, heat the oil in a frying pan over a medium heat, add the mushrooms and season, to taste, with salt and freshly ground black pepper. Place another frying pan on top of the mushrooms and press it down firmly to flatten them, then fry for 5-7 minutes, turning once, or until the mushrooms are crisp and golden-brown. Cut into slices and set aside on a warm, covered plate.

 

For the duck egg, bring a pan of water to the boil. Fill a bowl with a few ice cubes and cold water. Line a ramekin dish with a sheet of heatproof cling film and crack the duck egg into it. Carefully bring the edges of the cling film together and seal tightly to form a pouch, then lower the wrapped duck egg into the boiling water and cook for 4-5 minutes. Remove the wrapped egg from the pan with a slotted spoon and transfer it to the bowl of iced water. When cool enough to handle, unwrap the egg and set aside.

Blend the bread and herbs in a food processor until the mixture forms breadcrumbs. Dip the boiled duck egg into the beaten egg, then roll it in the flour, then coat it in the breadcrumb mixture.

Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the coated duck egg into the hot oil and fry for 1-2 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside on kitchen paper to drain.

 

For the cheese sauce, melt the butter in a saucepan over a medium heat, add the cheese and the sage and stir until the cheese has melted.

In a separate, non-reactive saucepan, bring the vinegar to the boil, reduce the heat and simmer for 1-2 minutes, until the volume of liquid has reduced by half. Add the cheese sauce mixture and stir until well combined.

 

To serve, arrange the mushroom slices on a plate, place the crisp duck egg on top and spoon the cheese sauce around the edge of the plate. Garnish with a sprig of sage.

[bakerboy]

Hi Nick, that sounds really good, when is my next invitation for lunch, don't worry about the shooting.

[Beardo]

once my cholesterol levels have recovered from this....

[Gnome of the Woods]

Hi Nick, that sounds really good, when is my next invitation for lunch, don't worry about the shooting.

Do you need somebody to carry your bags Terry?

I love duck eggs but the wife will not have them in the house!!!!!!!

[berties]

A great choice of goats cheese on the recipe,new forest nanny Williams and the blue version are top cheeses from a supplier called loose hanger,I buy a lot of cheese from them and it's all top draw