Red Wine Poached Duck Egg
duck confit toast & herb duck jus
Servings 6
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
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.
