by cheese1227
View
my 41 recipes »
cheese1227's Notes:
Expand1-2 tablespoons olive oil Ask a question about this ingredient
1 garlic clove, very finely minced Ask a question about this ingredient
A thick slice of hearty bread, sliced into ¾-inch cubes Ask a question about this ingredient
Sea salt Ask a question about this ingredient
Two slices of thick cut bacon, cooked crisp and crumbled into ½-inch pieces Ask a question about this ingredient
2 cups of mixed mild lettuces, washed and torn into bite-sized pieces Ask a question about this ingredient
¼ cup summer peas, shucked, cooked in salted water, and cooled Ask a question about this ingredient
¼ cup basil leaves, chiffonade Ask a question about this ingredient
Juice of 1/2 lemon Ask a question about this ingredient
3/4 teaspoon Dijon mustard Ask a question about this ingredient
½ teaspoon kosher salt Ask a question about this ingredient
1 1/2 teaspoon minced shallot Ask a question about this ingredient
3-4 tablespoons of neutral oil such as safflower or rapeseed Ask a question about this ingredient
Pinch of sugar Ask a question about this ingredient
1/2 teaspoon grated lemon peel Ask a question about this ingredient
1 duck egg Ask a question about this ingredient
Freshly ground black pepper. Ask a question about this ingredient
Put a saucepan with three inches of water on the stove to simmer.
Ask a question about this stepIn a sauté pan, heat the olive oil. Add garlic and bread together and sauté until the sides of the bread cubes are slightly golden. Remove from heat. Add some sea salt to taste. Set aside to cool slightly.
Ask a question about this stepIn a medium mixing bowl, combine lettuces, peas and basil.
Ask a question about this stepIn a second small mixing bowl, combine lemon juice, mustard, salt and shallots. Slowly whisk in oil. When the dressing is emulsified, add sugar and lemon peel.
Ask a question about this stepTake an 8-inch piece of plastic wrap and using a pastry brush, lightly coat the wrap with oil (using truffle oil here is a nice addition, but olive oil will do just fine). Take the wrap and place it oiled side up into a large ramekin. Crack the duck egg into the plastic wrap sitting inside of the ramekin. Bundle the sides of the wrap up around the egg and secure the bundle quite tightly with a piece of kitchen string. Gently lower the egg bundle into the simmering water and let it cook there for 4-6 minutes until the white is set but the yolk is still runny.
Ask a question about this stepWhile the egg is poaching, mix the croutons, lettuces, peas, basil and vinaigrette. Add in the croutons and put the mixture on a plate. Sprinkle the bacon pieces over the salad.
Ask a question about this stepWhen the egg is cooked, gently remove the plastic wrap and place the egg atop the salad. Top with fresh, ground black pepper, gently cut the egg so that the yoke can slowly ooze down the salad as you serve it.
Ask a question about this stepI like the sound of this recipe. Your poaching method is a new one to me. Can the duck egg be poached the way chicken eggs are usually poached? But, I guess your method ensures that the egg is a nice round shape?
Fany is the author of My Sweet Mexico and Paletas.
Yes, certainly! I just find that this way works well for duck eggs because the yolk to white ratio of duck eggs is so much in favor of the yolk.