Poached duck egg with hot smoked salmon & mustard hollandaise

Poached duck egg with hot smoked salmon & mustard hollandaise

Method

  • Heat oven to 180C/160C fan/gas 4. Clarify the butter for the hollandaise by melting it in a small saucepan over a low heat. Spoon off any white froth that comes to the surface, then carefully pour the melted butter into a jug, leaving behind any milky solids at the bottom of the pan.

  • To make a reduction for the hollandaise, gently simmer the wine and vinegar in a small saucepan until reduced to a glaze (it should be around 1-2 tsp), then pour in the double cream and briefly whisk with a balloon whisk. Tip the cream into a small heatproof bowl. Bring two large saucepans of water to a simmer (one for the hollandaise, the other to poach the eggs). Whisk in the egg yolks, then set the bowl over one of the pans of simmering water, making sure the water doesn’t come in contact with the bottom of the bowl. Keep whisking for 2-3 mins until thick and aerated. Ladle the

  • clarified butter into the bowl, whisking as you pour. If your mixture looks a bit greasy, or is thickening too much, add a splash of water. Once all the butter has been incorporated, add the chives, mustard and lemon juice, and keep warm.

  • Put the salmon on a baking tray in the oven to gently warm through while you poach the eggs. Add a splash of vinegar to the pan of simmering water, give a little swirl, crack the eggs into a cup, then tip into the water, one at a time. Poach the eggs for 3-4 mins. Lift them from the water with a slotted spoon, drain on kitchen paper and season.

  • To serve, dress the watercress in a little rapeseed oil and put on each half of the toasted muffin. Flake over the warm salmon. Lay the poached eggs on top, then spoon over the hollandaise sauce (add a splash of water if it’s thickened).

Ingredients

  • 2 x 150g pieces hot smoked salmon
  • 4 duck eggs
  • splash of white wine vinegar
  • 60g=1/4 cup watercress

    Watercress

  • a little rapeseed oil

    Rapeseed oil

  • 2 breakfast muffins, cut in half and toasted

For the hollandaise

Dang Delicious Sous Vide Duck Eggs Recipe and Duck Basic and Cooking Information

Egg lovers unite! If you’ve never tried a duck egg, stop what you’re doing immediately and head to your closest specialty store. With big, rich yolks, these slightly larger oeufs pack a more powerful gustatory punch than their chicken counterparts. Better yet? This recipe has only three easy steps—including the one where you serve and devour them! Go ahead, get some farm-fresh eggs and cook them to luscious perfection with Joule—then use them as a sauce, a hearty snack with toast, or a show-stopping topper for asparagus (or any type of vegetable). If you’re feeling rather festive, give our all-time favorite duck egg recipe a whirl. Whatever you do with this egg, you’ll be happy.

Ingredients

-Duck eggs, as needed

Salt, as needed

Pepper, as needed

Equipment

Small pot

Timing

45 min

Yield

As many duck eggs as you want to devour

1   Preheat Joule to 145 °F / 63 °C

Let Joule preheat all the way before adding any eggs. With Joule, you can often add food before the water heats up, but not here! You want the water to be just right to get the perfect, custardy texture.

NOTE: Remember, the water in your pot will get hot enough to cook your food—treat your work surface accordingly! Place a trivet beneath the pot to help protect your countertop, or use whatever precautions you normally would when exposing your counter to a dish, pot, or pan that you just removed from the oven or stove.

2   Cook the eggs

When the water is hot, hot, hot, add in your duck eggs. Let them cook for 45 sweet minutes. While they cook, work on the rest of your dish, pour yourself a mimosa, or clean the house (which is probably our least favorite option).

3   Crack and serve!

Gently crack the shell and release the egg onto any dish—or even on a plain piece of toast! We love to use this egg atop asparagus dressed with olive oil, champagne vinegar, minced chives, salt and pepper, and chopped black truffle from Oregon. (Go Ducks!) But you can't go wrong with whatever dish you create.