Poached duck egg with roasted onion consommé, lemon thyme and smoked duck
Simon Hulstone's onion consommé recipe features a unique combination of rich flavours. Serve as an impressive starter to your next dinner party.
Ingredients
Poached duck eggs
Onion consommé
- 5 large onions , peeled
- 1.5l vegetable stock
- 125ml of Madeira
Onion compote
- 3 small onions , thinly sliced
- 50g of butter
- 2 garlic cloves , thinly sliced
- 3 sprigs of fresh thyme
Button onion petals
- 2 button onions
- 1 sprig of lemon thyme
- 300ml of vegetable stock
Garnish
- 1 sprig of lemon thyme , leaves only
- 1 handful of pea shoots
- wood sorrel
- 50g of smoked duck breast , thinly sliced
Equipment
- Muslin cloth
- Fine strainer
- Sous vide equipment
Method
1
Preheat the oven to 190˚C/gas mark 5. Start the consommé by cutting the onions into quarters. Place into a deep tray and roast in the oven until a dark golden brown colour, approximately 30-40 minutes
2
Remove the tray from the oven and pour in the Madeira, scrape the onions that have stuck to the tray with a wooden spoon. Add the stock and place back into the oven at 125˚C/gas mark 1/2 for 2 hours
- 125ml of Madeira
- 1.5l vegetable stock
3
Remove from the oven and strain through a fine strainer and coffee filter, or alternatively a few layers of muslin (cheese cloth). Allow to cool and set aside until required
4
For the onion compote, melt the butter in a heavy based saucepan. As soon as it begins to foam, add the onions and garlic and sweat down without any colour. Add the thyme sprigs, cook until very tender, drain off excess oil
- 50g of butter
- 3 small onions
- 2 garlic cloves
- 3 sprigs of fresh thyme
5
For the petals, peel and break down the onions into individual petals, pick the lemon thyme leaves and set aside. Blanch the petals in the stock until tender, approximately 1 minute, drain and mix with the lemon thyme. Set aside until required
- 2 button onions
- 1 sprig of lemon thyme
- 300ml of vegetable stock
6
Seal the duck eggs in a vac pack bag and into a water bath at 63˚C for 90 minutes. Peel when ready to serve. Alternatively you can poach the egg as normal in gently simmering salted water for 3 minutes
7
To serve, place the onion compote in the centre of each plate. Arrange the peeled egg on top, followed by the button onion petals, slices of the duck breast and herbs. Serve at the table with a hot jug of the consommé
- 50g of smoked duck breast
- wood sorrel
- 1 handful of pea shoots
- 1 sprig of lemon thyme
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Poached duck egg with roasted onion consommé, lemon thyme and smoked duck
