Poached Duck Egg With Asparagus & dressing - Great British Chefs
This poached duck egg recipe includes both asparagus and a great dressing. In this Matthew Tomkinson recipe, ham and mustard dressing add extra gravitas to the dish
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 4 duck eggs
- 2 tbsp of white wine vinegar
- 16 asparagus spears
- salt
- black pepper
- 25g of grain mustard
- 50ml of olive oil
- 10ml of white wine vinegar
- 1 1/2 tbsp of honey
- 4 slices of Parma ham
- 1 tbsp of chives, finely chopped
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