
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
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.