Slow-cooked duck egg, white asparagus with maple syrup, hazelnut bon bons, duck crumble

Name: Slow-cooked duck egg, white asparagus with maple syrup, hazelnut bon bons, duck crumble
Ingredients: 6 fresh duck eggs; 500g duck skins; 150g water; 400g glucose syrup; 400g caster sugar; 100g water; 200g hazelnuts, toasted and skinned; 200g milk; 100g hazelnuts, roasted and skinned; 25g kuzu, ground to a powder in a spice mill; 200g toasted hazelnuts, finely ground; 50g unsalted butter; 12 white asparagus spears; 50g maple syrup; 100g unsalted butter; 100g chopped onions; 50g white of leek, chopped; 250g white asparagus stalks (from above); 150g potatoes, peeled and sliced; 500g milk; 500g vegetable stock; 250g milk; 100g double cream; 40g water; 3.5g bicarbonate of soda; 12g hazelnut oil; 12 hazelnuts, toasted, skinned and broken into medium pieces; 3 fat white asparagus spears, sliced wafer thin and kept in cold salted water; 6 sprigs of hedge bedstraw

www.four-magazine.com

"There is something luxurious about eating this dish, with the richness of the yolk concentrated because of the slow cooking and the egg flavour complementing the asparagus so well" by David...

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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.four-magazine.com.

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