• 4 Scaman's duck eggs
  • 1 bunch of chives
  • Lincolnshire rapeseed oil
  • Redhill farm ‘porkcetta’
  1. Place a pan of water onto the stove and bring to 65 degrees, checking the temperature with a thermometer.
  2. Once the temperature is attained, carefully place the duck eggs in to the pan without cracking the shells.
  3. Leave the duck eggs to cook for one hour, checking the temperature every 10 minutes.
  4. For the chive oil, take half a bunch of chives and place in a blender. Add 100ml of rapeseed oil and blend for 5 minutes until luminous green. Strain the oil and leave to rest, letting the air bubbles escape.
  5. For the bacon, it is best to prepare the day before. Lay the bacon on a sheet of non stick parchment and brush with maple syrup. Place in a holding oven or on a low heat of about 60 degrees until lovely and crisp.
  6. Remove the eggs from the water and crack into serving bowls. Season with salt and pepper, and drizzle with chive oil and freshly chopped chives.
  7. Finally add the bacon and serve with delicious fresh bread!

Method

Ingredients

Coddled Duck Egg
with Chives and Bacon

Serves 4

Prep time 24 hours

Finish time 1 hour

  • Maple syrup
  • Salt and pepper
  • Freshly baked bread

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01507 363692