Spice up your repertoire of vegetarian starters with this delicious sous vide duck egg recipe by Russell Brown. With buttery wild mushrooms, soft duck egg and crisp fried shallot rings, this dish offers real variety in terms of texture and flavour. Don’t forget to soak the shallots overnight before beginning this recipe.
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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
Preheat a water bath to 62.5°C
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
Preheat a deep-fryer to 170°C
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
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
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
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
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
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
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