toodle.

Fried Egg ‘Bourguignon’ with Duck Confit and Cracklings and Grilled Portobello Mushrooms

A sophisticated dish featuring crispy deep-fried eggs, duck confit fricassee, and grilled Portobello mushrooms with a rich shallot purée.

DuckGourmetFine DiningMushroomEgg
Estimated Nutrition
Calories
903.1
kcal / serving
3612.4 kcal total
Carbs
35.5g
per serving
142 g total
Fat
71.4g
per serving
285.5 g total
Protein
29.6g
per serving
118.2 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
White Wine Vinegar
2
tbsp
Sherry Vinegar
Dairy
5
piece
Eggs
Free-range
30
g
Butter
Fruits
1
tbsp
Lemon Juice
GrainsCereals
110
g
Plain Flour
200
g
Breadcrumbs
Fresh
Liquids
300
ml
Red Wine
60
ml
Chicken Stock
Meat
1
piece
Confit Duck Leg
Meat picked and chopped
50
g
Duck Cracklings
Fried duck skin
NutsSeeds
3
piece
Garlic
Crushed
4
sprig
Thyme
Leaves only
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground
2
piece
Garlic
Finely chopped
10
g
Chives
Sliced
OilsFats
110
ml
Olive Oil
For mushroom marinade
1
1
Vegetable Oil
For deep frying
40
ml
Olive Oil
For purée
4
tsp
Olive Oil
For frying
3
tbsp
Olive Oil
For dressing
Vegetables
4
piece
Portobello Mushrooms
8cm diameter, stems and skin reserved and chopped
150
g
Shallots
Finely chopped
110
g
Red Onions
Pearl onions, peeled and halved
150
g
Mixed Wild Mushrooms
Chestnut, shiitake, or girolles
110
g
Mixed Green Salad Leaves

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18