Poached Duck Egg Recipe

Poached duck egg with English asparagus, cured ham and grain mustard dressing

 

Delicious and created by our award-winning Head Chef, Matthew Tomkinson. Delight your guests with this dinner party recipe.

 

 

4 duck eggs

2 tbsp of white wine vinegar

 

16 asparagus spears

Bart salt

Bart black pepper

25g of grain mustard

50ml of olive oil

10ml of white wine vinegar

1.5 tbsp of honey

 

4 slices of Parma ham

1 tbsp of chives, finely chopped

Bart salt

Bart black pepper

Combine the mustard, olive oil, honey and vinegar and mix well to create the vinaigrette. Set aside

Prepare the asparagus by removing the woody bases and peeling.

Bring 2 large pans of water to the boil and heavily season one of them with salt. Add 2 tbsp of vinegar to the other one.

Crack the eggs into 4 individual cups and, using a whisk, stir the vinegar water vigorously to create a whirlpool. Working quickly, gently place the eggs one by one into the center of the whirlpool and allow the water to simmer.

Poach the eggs for approximately 3 minutes until still runny inside. Lift from the water with a slotted spoon and keep warm.

In the last minute of egg poaching time, place the asparagus in the salted water and boil for 1 minute until tender. Remove, season with salt and pepper and keep warm.

On four warm serving plates divide the asparagus spears and place a slice of ham over them. Top with a warm egg and drizzle with the vinaigrette. Season the top of the eggs with salt and pepper and sprinkle with some chopped chives.