Nosh: Red Wine Poached Duck Egg

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by Mellisa Jones

wfaa.com

Posted on December 15, 2011 at 11:05 AM

Red Wine Poached Duck Egg
duck confit toast & herb duck jus
Servings 6
 
 
Ingredients
2 ea.                      Duck confit hind quarters
6 ea.                      French baguette (1 inch slices)
6 ea.                      Duck eggs
1 ea.                      Red wine bottle 750ml
¼ ea.                     Port wine bottle 750ml
1 bu.                      Thyme
¼ c                          whole butter
1 ea.                      Carrot (large dice)
1 ea.                      Celery stalk (large dice)
1 ea.                      Medium yellow onion (large dice)
3 cups                   reduced duck stock or reduced dark chicken stock
½ tsp                     flake sea salt
½ c                          Italian parsley (chopped)
 
Method
 
In a medium sauce pot, add port wine and reduce to sec. add reduced duck stock and thyme and reduce to coat the back of a spoon. Whisk in butter and reserve warm. In a preheated oven set at 400 degrees, toast the French baguette until golden brown. Reserve warm. In a small sauté pan, add the shredded duck confit and a ½ cup of finished duck jus. Reduce and hold warm. In another medium sauce pot, add red wine, celery, carrots, onions & ½ bunch of thyme. Bring the wine to a boil and turn down to a simmer. Poach duck eggs for approximately 1 and half minutes until soft. In an appetizer bowl, place the toasted bread with a generous amount of duck confit on top of the toast. Place one poached egg on top and a spoonful of duck jus over the egg. Finish with sea salt and chopped parsley. Serve.
 



 

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