This dish from Martin Kaujiter, head chef at the Michelin-starred Cliff House Hotel, is sure to impress your guests.
"We have a kitchen porter called Ann who was always taking the egg boxes home from our kitchen. I asked her why, and she explained that her neighbour had ducks and they were laying so many eggs she needed the boxes to give them to family and friends. Now, we are one of those lucky friends and we created this dish with her beautiful eggs"- Martin Kaujiter
- 4 organic duck eggs
- 150g plain flour
- 50ml full-fat milk
- 6 free range eggs
- 200g fine breadcrumbs
- 20 stems purple sprouting broccoli
- 150g mixed salad leaves
- 30ml honey
- 30ml soy sauce
- 40ml rice vinegar
- 75g roasted hazelnuts, crushed
- 150ml olive oil
- 325ml vegetable oil
- 120g herbs (tarragon, chervil, dill, parsley)
- 2 egg yolks
- 10g dijon mustard
- 10g white wine vinegar
- 3g fine salt
- 5g caster sugar
- Gently poach the duck eggs in water with distilled vinegar for 2 1⁄2 minutes. Then submerge fully in iced water.
- Dry the duck eggs fully. Coat in our, making sure that each whole duck egg is covered. Removing excess flour.
- Gently whisk the six free-range eggs with the milk and coat the duck eggs, removing excess egg.
- Transfer the duck eggs from the egg mix onto the breadcrumbs and coat well.
- Deep fry at 180C/gas mark 4 until golden brown. Season with some Maldon sea salt.
- For the vinaigrette, place the honey, soy sauce, rice vinegar and 50g of roasted (crushed) hazelnuts in a bowl and mix together using a whisk. Gently pour the olive oil onto the previous mix while whisking continuously. When everything binds together. Set aside for later.
- Blanch the stems of purple sprouting broccoli in salted, boiling water for 30 seconds, then refresh in ice water. Remove the broccoli from the water and drain well. Dress the broccoli with half of the hazelnut and soy vinaigrette and leave to marinate on a flat tray.
- Mix the salad leaves and dress with the remaining hazelnut and soy vinaigrette.
- For the herb mayonnaise, blitz the oil and herbs together in a blender until smooth to make a herb oil. Pass the herb oil through a sieve. Place the egg yolks, mustard, vinegar, salt and sugar in a large bowl. Slowly add the herb oil and whisk until a smooth mayonnaise is achieved. Set aside.
- To serve, reheat the stems of purple sprouting broccoli gently under the grill until hot. Plate up the broccoli and salad and gently place the crispy duck egg on top. Add some herb mayonnaise and sprinkle with the remaining crushed hazelnuts to finish.
Tip: We use purple sprouting broccoli when in season but you can replace this with asparagus or normal broccoli. Don’t be afraid to swap out ingredients according to the season and your own tastes.
Check out Martijn's other recipes below: