Goosnargh duck egg

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 11th January 2011
North West Young Chef of the Year

Goosnargh duck egg

Starter cooked by Martin hargreaves during the 2010 North West Young Chef Final at Manchester College.


  • For the poached duck egg:
  • 4 Medium/large Duck Eggs
  • 40grms White Wine vinegar
  • 1 lltre Water
  • For the Asparagus Cappuccino:
  • 150grms Asparagus trimmings
  • 63grms butter
  • 500grms chicken stock
  • 500grms milk
  • 250grms whipping cream
  • 100grms baby spinach leaves
  • Salt
  • Pepper
  • For finishing:
  • 15 pea pods
  • 15 broad bean pods
  • 50grm piece of portioned free range bacon
  • 10 spears of Asparagus
  • 10 Asparagus Ribbons
  • 1 punnets of pea shoots
  • Olive oil
  • Butter
  • Salt
  • Pepper


Poached duck egg:
In a pan place the water and the white wine vinegar and bring to the boil.
Place some ice and cold water into a bowl.
Once boiling crack the 4 eggs into the pan with the water on a gentle simmer not rapid boiling.
Cook the eggs for about 4/5minutes.
The eggs must be soft and runny not hard.
Asparagus Cappuccino:
In a pan sweat the asparagus with the butter.
In a separate pan bring to a simmer the stock, milk and cream.
Finally add the spinach and incorporate everything together and blend.
Once smooth season.
Pass off over ice and reserve until needed.
To Finish:
Pod the peas and broad beans and set aside in a container.
Prep the asparagus spears 5 per portion and the asparagus ribbons.
Place a non stick pan with a splash of oil, onto the heat and allow the bacon to colour slowly.
Fill a heavy duty pan with salted water onto the heat and allow to boil. Once boiling blanch the asparagus spears for 2mins then straight into iced water.
Fill a small heavy duty pan with water and allow to boil.
Pan up the asparagus cappuccino put onto the stove and reheat gently.
Add the Poached egg to the water and reheat for 2minutes (Do Not Boil), then place onto a tray with a cloth and season.
Drop the asparagus spears, peas and broad beans into the boiling salted water and cook for 1/2minutes, drop the asparagus ribbons in for the final 30seconds.
Remove from the water, place onto a tray with a cloth and season
Finally place the 5 ribbons into the bottom of the boil with the bacon placed on top carefully adding the seasoned egg onto the bacon.
Arrange the asparagus spears around the outside off the bowl, along with the peas and broad beans and carefully place the pea shoots on top of the asparagus spears.
Foam the cappuccino and pour into the side jugs.
Serve Immediately.

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