Slow-Cooked Duck Egg with Peas and Mousserons Recipe - Great British Chefs

Name: Slow-Cooked Duck Egg with Peas and Mousserons Recipe - Great British Chefs
Ingredients: 4 duck eggs, room temperature; 200g of fresh peas in the pod; 2 banana shallots, thinly sliced; 75g of button mushrooms, washed; 400g of white chicken stock; 200ml of water; 35g of unsalted butter; 150g of white wine; 250g of Chardonnay vinegar; 2.5g of gellan gum type F; 0.25g of xanthan gum; 150g of pork stock, intense in flavour, melted but not hot (or 150g white chicken stock); 15g of plain flour; 60g of pomace oil; 50ml of water; 3g of malt vinegar powder; 1 tsp fresh tarragon, chopped; 80g of mousseron mushrooms, cleaned; 20g of unsalted butter; 50g of Alsace bacon, finely diced; 1/2 small shallot, finely diced; sea salt; freshly ground black pepper; pea tendrils; tarragon cress, or tarragon tops

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The sous vide duck egg at the centre of this recipe by chef Steve Groves sits on a bed of peas, mousseron mushrooms and Alsace bacon. On top are some ingenious crackers made from intense pork stock...

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Ingredients

4 duck eggs, room temperature
200g of fresh peas in the pod
2 banana shallots, thinly sliced
75g of button mushrooms, washed
400g of white chicken stock
200ml of water
35g of unsalted butter
150g of white wine
250g of Chardonnay vinegar
2.5g of gellan gum type F
0.25g of xanthan gum
150g of pork stock, intense in flavour, melted but not hot (or 150g white chicken stock)
15g of plain flour
60g of pomace oil
50ml of water
3g of malt vinegar powder
1 tsp fresh tarragon, chopped
80g of mousseron mushrooms, cleaned
20g of unsalted butter
50g of Alsace bacon, finely diced
1/2 small shallot, finely diced
sea salt
freshly ground black pepper
pea tendrils
tarragon cress, or tarragon tops