Slow-cooked duck egg with peas, mousserons, Chardonnay vinegar and smoked bacon

Ingredients

Store Cupboard

Cooking Sauces

  • 400g of white chicken stock

Beverages

  • 250ml of water
  • 150g of white wine

Dairy

  • 55g of unsalted butter

Oils & Vinegars

  • 250g of Chardonnay vinegar
  • 60g of pomace oil

Speciality Ingredients

Spices & Dried Herbs