Slow cooked duck egg with creamed spinach and dukkah
June 14, 2018
It’s winter… time to crack out the supper rich and decadent dishes. Sous vide yolks take on a velvety custard texture and are so easy to make. Duck eggs have a larger yolk and deeper flavour.
4 Duck eggs
160 gm Baby spinach
40 mls Cream
4 Pita crisps
For the Dukkah
8 tablespoons Sesame seeds
4 tablespoons Coriander seed
3 tablespoons Cumin seed
50 gm. Hazelnuts toasted and peeled
1 teaspoon Salt
½ teaspoon White pepper ground
Place the duck eggs carefully into a 61?C water bath for two hours.
For the dukkah roast each ingredient separately until coloured and fragrant. Grind or pound the seeds to a course powder then place nuts, seeds and spices to a food processor and pulse to achieve a course mix. Add salt and pepper to taste.
Thoroughly wash, blanch, refresh, squeeze and chop the baby spinach. Finely dice the shallots and sweat in a little oil until soft. Add a pinch of ground allspice and cook one minute. Add the cream mixed with a pinch of corn flour and heat to a simmer. Add the spinach and stir gently until even and heated through. Adjust the seasoning and serve immediately.
Place a spoon of the creamed spinach in the centre of the plate, make an indent in the spinach with the back of the spoon. Crack the eggs, one at a time in to your hand and pinch the white from the yolk, discarding the white. slip the warm yolk onto a spoon to make it easier to place on to the spinach. Sprinkle generously with the dukkah.