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

6
2 hours 30 minutes

Ingredients

Sous vide duck eggs

  • 6 duck eggs, free-range

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

  • 500g of wild mushrooms, trimmes, washed and dried
  • 1 garlic clove, thinly sliced
  • 1/2 tbsp of chopped flat-leaf parsley
  • 25g of salad leaves, ideally frisée and small rocket leaves
  • 24 croutons, brioche, plus extra crushed into crumbs
  • olive oil
  • 1 knob of butter
  • flaky sea salt
  • black pepper

Tarragon dressing

  • 75g of Chardonnay vinegar
  • 15g of honey
  • 5g of Dijon mustard
  • 5g of lecithin
  • 275g of rapeseed oil
  • salt
  • pepper
  • 2 tbsp of tarragon

Method

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
  • 6 duck eggs, free range
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
  • 200g of 00 flour
  • 100g of semolina
  • salt
  • pepper
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
  • 75g of Chardonnay vinegar
  • 15g of honey
  • 5g of Dijon mustard
  • 5g of lecithin
  • 275g of rapeseed oil
  • 2 tbsp of tarragon
  • pepper
  • salt
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
  • olive oil
  • 500g of wild mushrooms, trimmes, washed and dried
  • 1 garlic clove
  • 1 knob of butter
  • 1/2 tbsp of chopped flat-leaf parsley
  • flaky sea salt
  • black pepper
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