Yesterday we bought some fantastic duck eggs
from Middleton Hall Farmers market, so the race was on to think up some great recipes to have for dinner this week to use them. The obvious first thought was to either fry them or poach them. This being said after a flick through some recipes all paths were leading towards the duck egg, asparagus and hollandaise combination. Hubby felt that wasn’t enough for a ‘filling dinner’ so I came up with adding a potato rosti to bulk it out a bit! The duck eggs were fantastic, so rich and creamy and the new season asparagus delicious.
- 1 large potato, in half
- Half an onion
- 2 slices streaky bacon, diced
- 10 spears asparagus
- 2 duck eggs
- 50g butter
For the hollandaise
- 4 egg yolks
- 250g butter
- 1 tbsp white wine vinegar
- 2 tbsp lemon juice
- salt and pepper
- Firstly make the rosti – part boil the potato, cool and then grate.
Melt the butter and add to the mixture and stir through well ensuring even distribution of ingredients.
Put the mixture into a small frying pan, or split into 2 and put into two blini pans, cook for about 2-3 mins until browned on the bottom, then finish off in the oven for 10-15mins until golden.
While the rosti is in the oven, make the hollandaise. Whisk the egg yolks and vinegar in a bowl over a bain marie to form a sabayon
Melt the butter in a separate saucepan until clarified
Add lemon juice and seasoning to taste
Bring a pan of water to the boil, and add t
he asparagus. Bring back to the boil then drain.
- Fry the duck eggs to your liking
- Serve the rosti, topped with the asparagus, then the duck egg and a drizzle of Hollandaise.
Happy Eating 🙂
My next plan for the eggs is to bake them in a Chachouka….watch this space!