Slow-Cooked Duck Egg with Peas and Mousserons Recipe - Great British Chefs
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.
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
More Like This
Slow-cooked duck egg, white asparagus with maple syrup, hazelnut bon bons, duck crumble
four-magazine.com
Sous Vide Duck Egg Recipe - Great British Chefs
greatbritishchefs.com
Gourmet Peking Duck Recipe with Sous Vide Duck Egg - Great British Chefs
greatbritishchefs.com
Duck with Peas | Saveur
saveur.com
Slow-Cooked Hen's Egg with Girolles and Goat's curd Recipe
greatbritishchefs.com
Salted Duck Eggs | Asian Inspirations
asianinspirations.com.au
Poached Duck Egg With Asparagus & dressing - Great British Chefs
greatbritishchefs.com
Spiced slow-roast duck & apple sauce recipe | Good Food
bbcgoodfood.com