Slow-cooked duck egg with wild mushrooms, crispy shallots and tarragon dressing

PT2H30M

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Ingredients

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Sous vide duck eggs

Crispy shallot rings

  • 4 banana shallots, sliced into 4mm thick rings
  • 300ml of buttermilk
  • 100ml of water
  • 100g of semolina
  • 200g of 00 flour
  • salt
  • pepper

Wild mushroom salad

Tarragon dressing

1
Begin by preparing the shallot rings a day in advance. Mix together the buttermilk and water in a wide dish, submerge the shallot rings in the liquid and leave to soak for at least 24 hours
  • 300ml of buttermilk
  • 100ml of water
  • 4 banana shallots, sliced into 4mm thick rings
2
Preheat a water bath to 62.5°C
3
Gently place the eggs (in their shells) in the water bath and leave to cook for 2 1/2 hours
4
Preheat a deep-fryer to 170°C
5
To finish the shallot rings, mix the flour and semolina together in a bowl and season generously. Remove the soaked shallot rings from the buttermilk and and dredge in the flour mix. Deep-fry until golden and crispy, drain on kitchen paper and set aside until required
6
To make the dressing, combine the vinegar, honey, Dijon mustard and lecithin in a blender, gradually mixing through the oil until emulsified. Season to taste, then add the tarragon and blitz on high speed until smooth
7
Add a dash of oil to a frying pan and place it over a high heat. Sauté the mushrooms in the hot oil until lightly caramelised, cooking them in small batches to stop them boiling. Season, add the thinly sliced garlic to the pan and finish with a knob of butter and the chopped parsley
8
To serve, arrange the salad leaves across six plates. Spoon the mushrooms evenly over the salad, then crack the cooked eggs and gently remove them from their shells
  • 25g of salad leaves, ideally frisée and small rocket leaves
9
Place the eggs in the centre of the plates, scattering over the croutons and crispy shallot rings. Drizzle over a little extra olive oil and dot circles of the salad dressing around the plate, sprinkling a little of the crushed crouton over the egg
  • 24 croutons, brioche, plus extra crushed into crumbs
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