Don’t duck out of trying this tasty recipe

Poached Duck Egg, British Asparagus, Cured Ham & Mustard Dressing (serves 4)

Ingredients Instructions
  • 4 duck eggs
  • 2 tbsp of white wine vinegar
  • 16 asparagus spears
  • Salt
  • Black pepper
  • 25g of English mustard
  • 50ml of Olive oil
  • 10ml of white wine vinegar
  • 1 ½ tbsp of honey
  • To Plate - 4 slices of Parma ham
  • 1 tbsp of chives, finely chopped
  • Combine the mustard, olive oil, honey and vinegar and mix well to create the vinaigrette. Set aside.
  • Prepare the asparagus by removing the woody bases and peeling.
  • Bring two large pans of water to the boil and heavily season one of them with salt. Add 2 tbsp of vinegar to the other pan.
  • Crack the eggs into 4 individual cups and, using a whisk, stir the vinegar water vigorously to create a whirlpool. Working quickly, gently place the eggs one by one into the centre of the whirlpool and allow the water to simmer.
  • Poach the eggs for approximately 3 minutes until still runny inside. Lift from the water with a slotted spoon and keep warm.
  • In the last minute of egg poaching time, place the asparagus in the salted water and boil for one minute until tender. Remove, season with salt and pepper and keep warm.
  • On four warm serving plates divide the asparagus spears and place a slice of ham over them. Top with a warm egg and drizzle with the vinaigrette. Season the top of the eggs with salt and pepper and sprinkle with some chopped chives.