Scotch Duck Eggs

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    duck eggs, at room temperature
  • 6
    good-quality pork sausages
  • 12
    tablespoon finely chopped sage
  • 12
    tablespoon finely chopped parsley
  • 4
    tablespoons plain flour
  • 1
    egg, beaten
  • 100
    g breadcrumbs
  • peanut oil (for deep frying)
  • brown sauce or ketchup, to serve
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DIRECTIONS

  • Drop the duck eggs into boiling water. Cook for 7 minutes, then rinse under cold water and leave in cold water for 10 minutes to cool completely. Peel.
  • Strip the skins from the sausages, then mix with the sage and parsley and season well. Divide the mixture into 4, then flatten each into a circle on 4 pieces of cling film. This will make it easier to form around the eggs.
  • Dust the peeled eggs with flour then sit each on the sausage meat. Use the cling film to mould the sausage meat around each egg, ensuring there are no gaps.
  • Roll each egg in flour, then the beaten egg, then breadcrumbs. Repeat with the beaten egg and breadcrumbs. Chill until ready to cook.
  • Heat groundnut oil, no more than 1/3 deep in a pan, to 180°C Cook the eggs for 5-6 minutes, turning a few times until golden and crisp. Serve with brown sauce or ketchup.
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