Chopped Duck Egg with Confit Salmon

Soft-boiled duck eggs mixed with cream and butter, served over watercress purée and topped with slow-cooked confit salmon.

Seafood Appetiser Salmon Gourmet Duck Egg

Estimated Nutrition

Calories

521.4

kcal / serving

2085.6 kcal total

Carbs

2.2g

per serving

8.8 g total

Fat

48.1g

per serving

192.2 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Duck Egg

Large

Unsalted Butter

Softened

Double Cream

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

bunch

Chervil

Fresh sprigs for garnish

OilsFats

500

Olive Oil

For confit

Seafood

200

Kiln-Roasted Cured Salmon Fillet

Sliced into 4 pieces

Vegetables

110

Watercress

Leaves picked

Method

Boil a pan of water and simmer duck eggs for 7–8 minutes.

Refresh eggs in cold water, peel, and scoop yolks into a bowl.

Finely chop egg whites and mix thoroughly with the yolks.

Heat olive oil in a heavy pan until it reaches 55°C.

Cook salmon in the oil for 8–10 minutes until cooked through and pat dry.

Blanch watercress for 20 seconds, drain, and blend into a fine purée.

Warm the egg mixture with butter, cream, and seasoning over medium heat.

Serve the egg mixture over the purée topped with salmon and chervil.