BOILED DUCK EGG ON BRIOCHE WITH HERB BUTTER & HERB SALT
SERVES 2 / PREPARATION 10 MINUTES / COOKING 10 MINUTES
Ducks lay in spring and this simple dish celebrates this time of year and hides nothing of the flavour – they are boiled and eaten this way because they are delicious! The dish also celebrates and shows the glory of small green leaves and shoots that come into abundance now.
4 duck eggs
100g butter, cut into cubes good handful of spring leaves, herbs and
whatever ‘weeds’ grow around your garden 25g salt brioche, to serve
Bring a pot of water to the boil and carefully drop in your duck eggs. Cook for 8 minutes for semi-hard eggs or for as long or as little as you would prefer.
Put the butter in a blender with almost all the herbs (reserve a good pinch of the herbs for the salt). Blend on high until fully incorporated. Set aside.
Put the salt in a blender with the remaining herbs and blend on high until fully incorporated.
Take a good slice of brioche (made by a tried-and-tested recipe or head to your local baker) and fry to caramelise on both sides with a good knob of butter.
Serve by smearing the brioche with a good swipe of herb butter, then topping with the peeled boiled eggs and a sprinkling of salt to spread over your bread and season the eggs.
If you want it to look really lavish, finish with a few greens from the garden to make it look and feel even more spring-like.