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Salad Landaise with Crispy Poached Egg

Makes 2 portions

Ingredients for the salad

• Smoked duck magret or Parma ham   60g

• Duck gizzard comfit 60g

• Rocket salad 80g

• Parsley oil * a Drizzle • Raspberry balsamic vinegar a Drizzle

• Olive oil a Drizzle

• Redcurrant for garnish

* Olive oil and fresh parsley blend together


Ingredients for the crispy poached eggs

• Medium egg 3 each

• Cider vinegar 1 spoon

• Bread crumbs 1 tablespoon

• Flour 1 tablespoon

• Salt and pepper and oil for frying

f1


Method for the fried poached egg

• Slice the smoked Duck Magret into fine slices and keep aside. Place the gizzard comfit in its own fat in a thick –based saucepan and reheat for a

few minutes. Meanwhile, make the dressing by whisking together the raspberry vinegar, olive oil and the seasoning.

• Wash, drain and toss the rocket salad into the dressing and place on a plate.

• Place on top of the salad the slices of duck magret (or Parma ham), the duck gizzard and the hot fried poached eggs.

• Drizzle the salad with the parsley oil and garnish with the Redcurrant.

Method for the fried poached egg

• Crack 2 poached eggs in boiling water for 2 to 3 minutes and refresh in ice-cold water. Drain the eggs on a tissue paper.

• Use 3 bowls, and crack the remaining egg and whisk in the seasoning. Into the first one.

• Pour the flour into the second one and the breadcrumb in the last one.

• Dip the poached eggs in the flour first, then the egg mixture and finally in the bread crumb, repeat this operation twice, keep the “coated egg“

• Fry the eggs until golden brown and dispose on place of the salad.

 

small franckFor over twenty years, Franck Pontais has been creating the finest gastronomic experiences for celebrities, large corporations and small groups of friends and family. For more information or to hire Franck see www.franckpontais.com.

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