Slow-Cooked Duck Egg with Peas and Mousserons Recipe
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...
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.
Cooking tools:
- Sous vide circulator
- Blender
- Fine-mesh sieve
- Kitchen scale
- Squeeze bottle
- Nonstick skillet
- Saucepan
- Saute pan
- Tray
- Pot
- Colander
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Serving bowl
- Stove
- Refrigerator
- Paper towel
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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