Farmhouse salad with Scotch duck's egg
Saturday 25 July 2009
80-100g piece of smoked streaky bacon
180-200g good-quality black pudding, skinned
2 thick slices of bread
4 duck eggs
200g good-quality Cumberland sausagemeat
1tbsp plain flour
1 egg, beaten
40-50g fresh white breadcrumbs
Vegetable oil for deep-frying
3-4tbsp vegetable or corn oil
4 rabbit saddle fillets (optional)
Salt and freshly ground black pepper
80-90g small salad or herb leaves
100ml tarragon vinaigrette (see the following recipe)
Cut the bacon, black pudding and bread roughly into 1cm chunks and set aside.
Lower the duck eggs into a pan of simmering water and cook for 3-4 minutes to soft-boil them, then refresh in cold water. Once cool, carefully peel the eggs. Divide the sausagemeat into 4 balls and flatten them into patties. Wrap each patty around an egg, moulding it with your hands.
Have three shallow containers ready, one containing the flour, one with the beaten egg and the third with the breadcrumbs. Coat the duck eggs with the flour first, then put through the beaten egg and finally into the breadcrumbs, turning them to coat all over and re-moulding as necessary.
Heat a 6cm depth of oil in a deep-fat fryer or other suitable large, deep, heavy-based pan to 140-150C. Deep-fry the eggs for 3-4 minutes, turning them every so often so they colour evenly. Remove with a slotted spoon and drain on kitchen paper.
Heat 1 tbsp oil in a frying pan and add the chunks of bacon, black pudding and bread, together with the rabbit fillets if using. Cook for 2-3 minutes, until lightly coloured, then remove with a slotted spoon and keep warm. Dress the leaves with some of the dressing, season and arrange in wide bowls or on plates. Cut each rabbit fillet, if using, into 4 or 5 slices, then scatter over the salad leaves with the fried bread, bacon and black pudding. Cut the Scotch eggs in half and arrange on the salad. Drizzle over the rest of the dressing and serve.
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