Sous Vide Duck Egg Recipe - Great British Chefs

Ingredients

• 6 duck eggs, free-range
• 4 banana shallots, sliced into 4mm thick rings
• 300ml of buttermilk
• 100ml of water
• 100g of semolina
• 200g of 00 flour
• salt
• pepper
• 500g of wild mushrooms, trimmes, washed and dried
• 1 garlic clove, thinly sliced
• 1/2 tbsp of chopped flat-leaf parsley
• 25g of salad leaves, ideally frisée and small rocket leaves
• 24 croutons, brioche, plus extra crushed into crumbs
• olive oil
• 1 knob of butter
• flaky sea salt
• black pepper
• 75g of Chardonnay vinegar
• 15g of honey
• 5g of Dijon mustard
• 5g of lecithin
• 275g of rapeseed oil
• 2 tbsp of tarragon