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Slow Cooked Duck Egg with Prosciutto and Pea Purée
Slow cooking produces a creamy yolk that is unbeatably delicious. A dish that will wow guests with its beautiful presentation and complementary flavours.
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 1:30 hours
Ingredients
4 duck eggs
100 g pea purée
16 pea shoots
20 g shaved Parmesan
20 g charred bruschetta croutes
Maldon salt
black pepper
Pea Purée
60 g onions finely chopped
300 g frozen peas
¼ C (60 ml) chicken, stock
2 mint leaves
fine salt
black pepper
¼ (60 ml) cream
Charred Bruschetta Croutes
olive oil
salt and black pepper
Method
Duck Eggs
Place the eggs into a sous vide circulator for 1-1 ½ hours at 63 °C. If you don’t have a sous vide machine you can achieve the same effect by placing the eggs in a saucepan of water which is at 63 °C – monitor continuously with a good thermometer. Once done, keep in the shell until ready to use. When ready, crack into a small bowl and gently release the egg.
Pea Purée
Heat the butter in a frying pan and sauté the onions until translucent. Add the peas and continue to cook, add the stock and cream and cook until soft.
Adjust the seasoning and blend until smooth, if the mixture is to thick add a little more chicken stock.
Charred Bruschetta Croutes
Thinly slice bruschetta, drizzle with olive oil and season lightly with salt and cracked black pepper. Either heat a griddle pan until hot and grill the bruschetta until lightly charred, or grill in the oven. Set aside.
To serve
Place a spoon full of purée into each serving bowl, nestle the eggs into the centre of purée, season with Maldon salt and freshly cracked black pepper. Loosely wrap the prosciutto around the egg. Finish with dressed pea shoots, shaved Parmesan and pieces of charred bruschetta croutes. Serve immediately.
