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

Ingredients

Store Cupboard

Dairy

  • 300ml of buttermilk
  • 1 knob of butter

Beverages

  • 100ml of water

Salad & Fresh Herbs

Oils & Vinegars

  • olive oil
  • 75g of Chardonnay vinegar
  • 275g of rapeseed oil

Speciality Ingredients

  • 5g of lecithin