Poached duck egg

Serving size: 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


Featured in:
April 2012

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.



Never miss a copy!

Big savings when you take out a subscription.

YOUR FAVOURITE NEEDS YOU! We need your nominations – Celebrating Lincolnshire’s food, drink and hospitality businesses in our Taste of Excellence Food and Drink Awards 2022. Click here to vote bit.ly/lincstasteawardsWe are asking you, customers and connoisseurs of the best eateries, hospitality venues, producers, pubs and venues, to send in your nominations for businesses across the county, between May and August, in the following categories:• Best Restaurant of the Year• Best Dining Pub of the Year• Best Tea or Coffee Shop of the Year• Best Farm or Local Shop of the Year• Best Food to your Door• Best Bakes or Sweet Treat of the Year• Best Drinks Product of the Year• Best Producer of the Year• Best Hotel of the Year• Best Wedding Venue of the Year• Best Bed and Breakfast of the Year• Best Self Catering Establishment of the Year• Best Newcomer of the Year• Business.VisitLincolnshire Green and Sustainable AwardClosing date for nominations 26th August 2022. ... See MoreSee Less

2 days ago  ·