Maple Leaf Farms Duck Confit Scotch Eggs

Finalist 2015 Chef Recipe Contest, Executive Chef Barry Greenberg, University of Iowa, Iowa City, IA

Ratings

Serving Size {4 servings}

Ingredients


4 Large Eggs


Scotch Egg Mixture:
4 Maple Leaf Farms Duck Confit Legs, meat picked and chopped
1 lb Maple Leaf Farms Ground Duck Meat
Kosher Salt, to taste
2 Tbsp Italian Parsley, chopped
1 tsp Garlic Powder
1/4 tsp Black Pepper, ground fresh


Breading:
1 cup Flour, seasoned with salt and pepper
3 Eggs, beaten well
2 cups Panko Bread Crumbs
1 Tbsp Italian Parsley, chopped


For Service/Garnish:
Vegetable Oil for frying
Dijon Mustard
Sel de Fleur
Fresh Italian Parsley

Directions

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Eggs:
1. Bring a large pot of water to a boil. Carefully lower the eggs into the water and cook for exactly 5 minutes. Remove from boiling water and plunge into an ice bath.
2. When completely cool, carefully peel the eggs, gently rinse and reserve.


Scotch Egg Mixture:
1. Place chopped confit and ground duck into a mixing bowl with salt. Stir with rubber spatula or wooden spoon vigorously for 1-2 minutes or until meat mixture is sticky/tacky to the touch. Season with chopped parsley, garlic powder and black pepper.
2. Using a small amount of the frying oil, fry off a test piece (about a teaspoon) of the meat mixture and cook it through. Taste and adjust seasoning of the mixture as needed.
3. Place mixture in refrigerator for at least 30 minutes to chill.
4. Spread approximately 1/2 cup meat mixture in a thin layer onto a 12" piece of plastic wrap.
5. Place the peeled, soft boiled egg into the center of the meat mixture.
6. Encase the egg in the meat mixture by pulling the plastic wrap up and around the egg. Carefully remove the plastic wrap and gently form the meat around the egg. Place on plastic-lined pan and return to the refrigerator for at least 15 minutes.


Breading:
1. Place seasoned flour, eggs and bread crumbs in separate pans. Add the chopped parsley to the bread crumbs.
2. When chilled, remove eggs from refrigerator and bread by moving from flour to eggs to crumbs/parsley. Return breaded eggs to refrigerator until service.


For Service:
1. Heat oil in a small saucepan to 350 degrees F on a frying thermometer.
2. Carefully lower eggs in batches into oil and fry until just golden brown. Remove from oil and season with salt.
3. Carefully trim top and bottom edges of the eggs and slice in half horizontally.
4. Place egg halves on warm serving platter, season with Fleur de Sel and serve with Dijon mustard.
5. Garnish with Italian Parsley Sprigs.


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