Photo: Anna Pelzer
Deep-fried crispy duck egg with duck confit salad
19 ingredients
30 min + 2 hr
openrecipes
Cherries make a brilliant match to the duck confit, while the crispy eggs make it an extra special starter.
Estimated Nutrition (whole recipe, rough)
1457
Calories
49g
Protein
52g
Fat
189g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Pea Shoots | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp white wine vinegar
- sea salt
- 5 free-range duck eggs
- freshly ground black pepper
- 115g/4oz plain flour
- 200g/7oz fresh breadcrumbs
- , for deep-frying vegetable oil
- 125ml/4fl oz rice wine
- 2 tbsp sugar
- 2 large shallots
- 100g/3½oz cherries
- 2 tbsp sherry vinegar
- 50ml/2fl oz extra virgin olive oil
- 50g/1¾oz frisée lettuce
- 15g/½oz fresh coriander
- small punnet fresh cress
- small handful pea shoots
- 1 ready-made confit duck leg, meat picked from the bone and roughly chopped
- 4 slices streaky bacon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes