Sunday 22nd October 2017
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Serves 4
Preparation time: 5 minutes
Cooking Time: 5 minutes

Ingredients
4 very fresh duck eggs
200g wild garlic
50g grated Parmesan cheese
2 tablespoons of extra virgin olive oil
2 tablespoons of white wine vinegar
Maldon salt to taste

Ingredients for the dressing:
2 egg yolks
1 tablespoon of granary mustard
1 tablespoon of white wine vinegar
300ml peanut oil
Pinch of ground cumin
Salt to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Poached duck egg with wilted wild garlic and granary mustard dressing

METHOD
To make the dressing, place all the ingredients in a blender apart from the oil and blend for 20 seconds. Gently pour in the oil and refrigerate.

Place a frying pan on medium heat, add the olive oil and the wild garlic and cook for 2 minutes, then set aside.

Place the vinegar in sub-boiling salted water and poach the eggs for 2-3 minutes. Drain and serve on the wilted wild garlic and sprinkle with Parmesan cheese.

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