Chopped Duck Egg With Confit Salmon
This dish combines the luxurious flavors of soft-boiled duck eggs, kiln-roasted cured salmon, and a velvety watercress purée. Each bite is a harmonious blend of rich, creamy textures paired with the delicate freshness of watercress and chervil. This recipe is a delightful union of flavors that will impress your guests and elevate any dining experience.
— Constant Cookbook
Ingredients
- 4 duck
- 50g/2oz unsalted butter
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- 500ml/½ litre olive oil
- 200g/7oz kiln-roasted cured salmon
- 110g/4oz watercress
- fresh chervil
Instructions
- For the duck eggs, bring a pan of water to the boil. Using a slotted spoon, gently lower the duck eggs into the water and simmer gently for 7-8 minutes to soft-boil the eggs.
- Using a slotted spoon, remove the eggs from the water and refresh in a bowl of cold water. Carefully peel off the shells, then slice each egg in half and scoop out the runny yolks into a large bowl.
- Finely chop the egg whites and add to the bowl with the egg yolks. Mix well until the whites are evenly coated in the yolk. Set aside.
- For the salmon, pour the olive oil into a heavy-based pan and place over a very low heat, preferably with a heat diffuser underneath the pan. Heat the oil slowly until it registers 55C/130F on a cooking thermometer.
- Gently lower the salmon into the oil and cook, keeping the temperature consistent by lowering or increasing the heat as necessary, for 8-10 minutes, or until the fish is cooked through. Remove the fish with a slotted spoon and pat dry with kitchen paper.
- For the watercress, bring a pan of salted water to the boil, add the watercress and blanch for 20 seconds, or until the leaves are just wilted but still bright green. Drain, then transfer to a food processor and blend to a fine purée. Pour into a warm bowl.
- Place the chopped duck eggs into a pan with the butter, cream, salt and freshly ground black pepper and gently warm through over a medium heat.
- To serve, spoon the watercress purée into the base of four serving bowls and cover with the chopped duck eggs. Top with a portion of salmon fillet, garnish with the chervil sprigs and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4 as a starter
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