Slow cooked duck egg with creamed spinach and dukkah

June 14, 2018

Serves 4

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
Pinch                     Allspice
1                              Shallot
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.