Sous Vide Duck Egg with Wild Mushroom, Crispy Shallots and Tarragon Dressing
- COOK TIME: 3 Hours
- PREP TIME: 12 Hours
- DIFFICULTY: Medium
- SERVES: 6
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
- 75g of Chardonnay vinegar
- 15g of honey
- 5g of Dijon mustard
- 5g of lecithin
- 275g of rapeseed oil
- 2 tbsp of tarragon
Wild Mushroom Salad
- 500g of wild mushrooms, trimmed, washed and dried
- 1 garlic clove, thinly sliced
- ½ 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
- Sous Vide Water Bath
Recipe courtesy of Russell Brown from www.greatbritishchefs.com
- To make the shallot rings, spread the sliced shallots over the base of a wide dish. Add the water to the buttermilk and pour into the dish, ensuring that the shallots are completely covered. Soak for a minimum of 24 hours.
- To slow-cook the eggs, preheat the water bath to a temperature of 62.5⁰C.
- Without cracking the shells, carefully lower the eggs into the water bath and cook for 2 hours 30 minutes.
- To finish the shallot rings, preheat the deep-fryer to a temperature of 170⁰C.
- In a bowl, combine the 00 flour and the semolina with a generous pinch of salt and pepper. Drain the shallots and coat the rings in the flour mixture. Cook in the deep-fryer until crisp and golden, then lay on kitchen paper to dry.
- For the tarragon dressing, blitz the Chardonnay vinegar, honey, Dijon mustard and lecithin in a blender. Add the oil a little at a time. Keep the blender running until all the oil has been added and the mixture is emulsified. Add salt and pepper to taste, then mix in the tarragon and pulse the blender until the dressing is completely smooth.
- To make the wild mushroom salad, heat a small amount of oil in a frying pan. Add the wild mushrooms a few at a time and cook over a high heat. Allow each batch of mushrooms to caramelise a little before adding the next lot. Do not add the mushrooms all at once or they will boil in their own liquid rather than fry.
- Toss the fried mushrooms with a little flaky sea salt and black pepper, then mix in the sliced garlic, the butter and the chopped parsley and very quickly fry the ingredients together.
- To serve, make a small bed of salad leaves on each plate and arrange the fried mushrooms on top. Carefully peel the cooked eggs, making sure that no pieces of shell remain. Add one egg to each plate, along with a few croutons, some crispy shallot rings and a drizzle of olive oil. Crumble a crouton over each egg and finish the dish with a few dots of salad dressing.