Duck Egg, Pea and Mushroom

Ricardo Soares

Ricardo Soares

30th January 2011

Duck Egg, Pea and Mushroom

Duck Egg, Pea and Mushroom recipe by Ricardo Soares

Ingredients

  • PEA AND MUSHROOM MIX
  • 2 tablespoons RAW MIXED WILD MUSHROOMS - CUT 2cm
  • 1/2 clove CRUSHED GARLIC
  • 2 tablespoons NOILLY PRATT
  • 1/4 cup VEGETABLE STOCK
  • 1/4 cup PEAS
  • 5 small GNOCCHI - SEE RECIPE SHEET
  • 1/2 teaspoon CHARDONAY VINEGAR SHALLOTS
  • 1/2 tablespoon PEA PUREE
  • SALT AND MILLED PEPPER
  • BASIL AND FRESH MINT CHIFFINADE
  • GARNISH
  • COS LETTUCE COOKED WITH EMULSION AND A PINCH OF SUGAR
  • 1 ea FRESH DUCK EGG - POACHED FOR 3 MINUTES THEN REFRESHED IN ICED WATER
  • FLOUR & SALT, EGG AND PANKO BREAD CRUMBS
  • 2 SEMI DRIED CHERRY TOMATOES AND FRESH PEA SHOOTS

Method

PLACE THE FIRST 3 INGREDIENTS INTO A SMALL SAUCEPAN, AND REDUCE BY HALF.
THEN ADD VEGETABLE STOCK/NAGE, GNOCCHI AND PEAS COOK UNTIL BOILING THEN FINISH WITH PEA PUREE, CHARDONAY SHALLOTS FRESH HERBS AND MOUNT WITH BUTTER, SEASON TO TASTE.
NEATLY TRIM TO AN OVEL SHAPE AND DRY DUCK EGGS, DOUBLE BREAD CRUMB NO MORE THAN 1 HOUR BEFORE SERVICE. KEEP REFRIGERATED AT 3C. DEEP FRY UNTIL GOLDEN AT 340C FOR 2 -3 MINUTES. SEASON WITH PEPPER.
WILD COS LETTUCE WITH EMULSION AND A PINCH OF SUGAR UNTIL JUST DONE BUT STILL CRUNCHY

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