Room Reservations:
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01590 612324

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Poached Duck Egg Recipe

29th Jul 2016

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.

Poached duck egg

4 duck eggs
2 tbsp of white wine vinegar

English asparagus

16 asparagus spears
Bart salt
Bart black pepper

Grain mustard dressing

25g of grain mustard
50ml of olive oil
10ml of white wine vinegar
1.5 tbsp of honey

To plate

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.

Don't fancy cooking this yourself? Why not come down to The Terrace restaurant and let our fantastic chef Matthew Tomkinson do the work?
To book a table contact us directly on 01590 612324.
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