Duck Egg Yolk, Smoked Sweetcorn, Pickled Onions and Duck Fat Brioche Soldiers Recipe - Great British
Steven Edwards serves his slow cooked duck egg yolk with pickled onions and duck fat brioche soldiers.
Ingredients
- 1 fresh corn on the cob
- 2 handfuls of hay, for smoking the corn
- 1 knob of butter
- Maldon salt to season
- 6 duck eggs
- 500g of sweetcorn kernels
- 300g of double cream
- 200g of unsalted butter
- 6 baby onions
- 300g of white wine
- 300g of cider vinegar
- 300g of water
- 300g of caster sugar
- 3g of Maldon salt
- 1 unsweetened brioche , (whole loaf, unsliced)
- 100g of duck fat
- 18 nasturtium leaves, (choose small leaves)
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