Baked Duck Eggs with Wild Mushrooms and Tarragon
Created by Russell Brown
This dish is rich and indulgent but can be prepared a few hours ahead of time and kept in the fridge ready to bake at the last minute, making it a great dinner party starter.
What you’ll need
Serves 4 for a starter or light lunch
4 Waddling Free duck eggs
2 large shallots, thinly sliced
1 clove garlic, thinly sliced
150g chestnut mushrooms, halved and sliced
150g mixed wild mushrooms, cleaned and cut or broken into bite sized pieces
50ml Madeira or medium sherry
100ml double cream
30g fine grated Old Winchester or Parmesan
4 thick toast croutons, 75mm diameter
Butter for greasing
1 dsp chopped fresh tarragon
Maldon salt and fresh ground pepper
Olive oil for frying
Let’s get cooking
Butter 4 shallow ovenproof dishes such as Tapas dishes or the oval ‘eared’ dishes. Place a toast crouton in each dish.
In a large frying pan, over a medium heat, add 2 tbs olive oil and sweat off the shallots and garlic. Add a pinch of salt to help draw out some moisture and stop the shallots colouring. When softened add the mushrooms and turn up the heat a little. Cook the mushrooms, stirring frequently, until they have lost all their moisture and taken on some colour. Add the Madeira or sherry and reduce, add the cream and bring to a simmer. Add the tarragon and season to taste.
Divide the mix between the four dishes, retaining a few spoonfuls of the liquid. Crack an egg into each dish, season with salt and pepper, drizzle over the remaining liquid and sprinkle with the cheese.
Bake in an oven preheated to 170℃ for around 10 min, until the egg is just set.
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