> Recipes > Duck egg

Slow-cooked duck egg with wild mushrooms, crispy shallots and tarragon dressing

Salad of wild mushrooms and slow cooked duck egg

Slow-cooked duck egg with wild mushrooms, crispy shallots and tarragon dressing

PT2H30M

Recipe featured on

Sous Vide iOS app

Why not try?

1
Begin by preparing the shallot rings a day in advance. Mix together the buttermilk and water in a wide dish, submerge the shallot rings in the liquid and leave to soak for at least 24 hours
  • 300ml of buttermilk
  • 100ml of water
  • 4 banana shallots, sliced into 4mm thick rings
2
Preheat a water bath to 62.5°C
3
Gently place the eggs (in their shells) in the water bath and leave to cook for 2 1/2 hours
  • 6 duck eggs, free range
4
Preheat a deep-fryer to 170°C
5
To finish the shallot rings, mix the flour and semolina together in a bowl and season generously. Remove the soaked shallot rings from the buttermilk and and dredge in the flour mix. Deep-fry until golden and crispy, drain on kitchen paper and set aside until required
  • 200g of 00 flour
  • 100g of semolina
  • salt
  • pepper
6
To make the dressing, combine the vinegar, honey, Dijon mustard and lecithin in a blender, gradually mixing through the oil until emulsified. Season to taste, then add the tarragon and blitz on high speed until smooth
  • 75g of Chardonnay vinegar
  • 15g of honey
  • 5g of Dijon mustard
  • 5g of lecithin
  • 275g of rapeseed oil
  • 2 tbsp of tarragon
  • pepper
  • salt
7
Add a dash of oil to a frying pan and place it over a high heat. Sauté the mushrooms in the hot oil until lightly caramelised, cooking them in small batches to stop them boiling. Season, add the thinly sliced garlic to the pan and finish with a knob of butter and the chopped parsley
  • olive oil
  • 500g of wild mushrooms, trimmes, washed and dried
  • 1 garlic clove
  • 1 knob of butter
  • 1/2 tbsp of chopped flat-leaf parsley
  • flaky sea salt
  • black pepper
8
To serve, arrange the salad leaves across six plates. Spoon the mushrooms evenly over the salad, then crack the cooked eggs and gently remove them from their shells
  • 25g of salad leaves, ideally frisée and small rocket leaves
9
Place the eggs in the centre of the plates, scattering over the croutons and crispy shallot rings. Drizzle over a little extra olive oil and dot circles of the salad dressing around the plate, sprinkling a little of the crushed crouton over the egg
  • 24 croutons, brioche, plus extra crushed into crumbs

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Sous vide duck eggs

Crispy shallot rings

Wild mushroom salad

Tarragon dressing

Comments ()

Slow-cooked duck egg with wild mushrooms, crispy shallots and tarragon dressing

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...