Smoked Haddock Scotch Duck Egg
A straightforward elegant starter. Requires an oil pan for deep frying (2 inches / 5cm of oil).
Servings Prep Time
8servings 45minutes
Cook Time Passive Time
5minutes 1hour
Servings Prep Time
8servings 45minutes
Cook Time Passive Time
5minutes 1hour
Ingredients
FOR THE EGGS AND COATING
FOR THE CURRIED MAYONNAISE
Instructions
  1. Assuming the duck eggs are at room temperature, boil them for 8 minutes, then put straight into cold water for at least 30 minutes. This will stop them cooking and keep them just a bit runny in the middle. Peel carefully.
  2. Simmer the fish in milk for 10 minutes, until just cooked. Sieve and keep the milk! Drain the fish and check for bones. Mash or whizz the fish a place in a mixing bowl.
  3. Heat the butter in a small saucepan. Stir through the flour and cook through for a minute. Add the reserved milk a little at a time until you have a very thick roux (you won’t need all of it).
  4. Add some of the roux to the fish and mix well with a fork. Keep adding roux until it binds together. Season with pepper and nutmeg, and finally stir in the egg yolk. Put the fish on a tray or plate and chill well in the fridge.
  5. Prepare a plate of eggwash, and one of breadcrumbs. Prepare a floured board. Take a quarter portion of fish mixture and coat with flour on the board. Flatten into a circle and place on the palm of your floured hand. Wrap a duck egg in the mixture and make sure it is sealed, and nicely rounded. Coat with eggwash, then roll in breadcrumbs. Chill until required. Can be made a day in advance and kept in the fridge.
FOR THE CURRIED MAYONNAISE
  1. Mix the mayo and curry powder together, and place in a squeezy bottle.
COOKING THE EGGS
  1. When ready to serve, heat an oilpan to 180C. Carefully lower the eggs into the pan and cook for about 4 minutes until golden. Cut in half using a serrated knife to serve (pierce first, then slice, to keep the shape better), with an artistic squirt of curried mayo and some dressed salad leaves.
Recipe Notes

Note: when cooking any egg, it is a good idea to pierce one end using a sharp knife, or a pin, to reduce the chance of the shell cracking. However I really wouldn’t bother with quail eggs.