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.



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Calling all UK young artists!Doddington Young Sculptor Exhibition Doddington Hall and Gardens, Lincolnshire invites submissions from UK-based sculptors and 3D artists, aged under 30, for an exciting new open exhibition to be held this summer. Doddington is looking for pieces to be exhibited in the historic working Kitchen Garden, which complement the Garden and its surroundings. The Doddington Young Sculptor Exhibition will run alongside the main bi-annual Sculpture at Doddington exhibition and is an opportunity to exhibit alongside some of the finest contemporary sculptors selected from across the country and further afield. Prizes: 1st prize – £750, 2nd prize – £250Submission deadline: Sunday April 21st 2024Further details about eligibility, terms and conditions can be found at: www.doddingtonhall.com/event/young-sculptor-exhibition/To apply, please email your submission as a PDF document to angus@doddingtonhall.com ... See MoreSee Less