Free range duck egg and Bury black pudding scotch egg

Essential Cuisine

Essential Cuisine

Standard Supplier 22nd July 2014
Essential Cuisine

Essential Cuisine

Standard Supplier

Free range duck egg and Bury black pudding scotch egg

Starter prepared by Paul Mackellar during the Lancashire Heat of North West Young Chef of the Year 2014


  • •150g/5½oz black pudding
  • •75g/2¾oz pork sausage meat
  • •2 duck eggs
  • •50g/1¾oz plain flour
  • •150g/5½oz fresh breadcrumbs
  • •1 free-range egg
  • •salt and freshly ground black pepper
  • •3 Apples
  • •15g caster sugar
  • •Lemon juice
  • •100g Mixed salad
  • •100g Balsamic vinegar
  • •100g olive oil


1.Blend the black pudding and sausage meat in a food processor until well combined.
2.Cook the duck eggs for two minutes in a pan of boiling water, then drain and refresh in iced water.
3.Once cooled, carefully peel the eggs and shape the black pudding mixture around them to form small balls.
4.Sprinkle the flour and breadcrumbs onto separate plates. Dredge each Scotch egg in the flour, then dip in the beaten egg and coat in the breadcrumbs.
5.Heat the oil in a deep fat fryer & carefully place each Scotch egg into the hot oil and deep-fry for 3-4 minutes, or until golden-brown and crisp and the sausage meat is completely cooked.
6. Carefully remove from the oil with a slotted spoon and set aside to drain on kitchen paper.
7.Chop apples and place in a cling filmed bowl and microwave for two minutes & then mix with caster sugar and lemon juice.
8.Mix olive oil & balsamic vinegar and dress the salad.

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