Eggs Matteson

Serving Size {2 Servings}

Ingredients


2 Maple Leaf Farms Smoked Duck Breast


1 Tablespoon Butter


4 Egg


2 English Muffins, preferably sourdough


1 Cup Port Wine-Dijon Sauce, recipe below


1/2 Cup Roasted Red Pepper Cream Sauce, recipe below


PORT WINE-DIJON SAUCE:


1 Tablespoon Minced Shallots


1 Cup Port Wine


1 Cup Duck Stock


1/4 Cup Unsalted Butter, cut into small pieces


2 Tablespoons Dijon Mustard


1/2 Cup Heavy Cream


ROASTED RED PEPPER SAUCE:


1 Red Bell Pepper


1 Egg


4 Yolks


3 Tablespoons Cornstarch


1 1/2 Cups Milk


1 Cup Butter, at room temperature


1/4 Teaspoon Cayenne

Directions

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PORT WINE-DIJON SAUCE: 1. In a sauce pan reduce port with shallots to 1/4 cup. Add stock and reduce until thickened slightly. Add cream and reduce again until slightly thickened. Remove from heat. Whisk in the butter 1 or 2 pieces at a time until incorporated. Whisk in Dijon mustard and season to taste with salt and pepper.


ROASTED RED PEPPER CREAM SAUCE 2. Roast red bell pepper in broiler until black all over. Place in a brown paper bag and roll up top to steam peppers. When cool enough to handle, peel off skin. Remove stem, seeds and membranes and puree in food processor. Strain into a sieve.


3. Combine egg, yolks, cornstarch, pepper and pureed red pepper in a bowl and mix together until smooth. Bring the milk to a boil. Remove from heat and mix gradually with egg and yolk mixture, stirring constantly. Put mixture back into sauce pan and bring to strong boil, whipping constantly. Allow to boil a few seconds and remove from heat.


4. In an electric mixer, whip butter until it is light and fluffy and the same consistency as the sauce. Add the sauce to the butter. Whip until thoroughly incorporated. Sauce may be kept warm in a bain marie for service.


Assembly: 5. Toast English muffins. Place 2 halves on each plate, cut side up. Slice duck breasts thinly on diagonal.


6. Saute duck breast slices in 1 tablespoon butter until heated thoroughly.


7. Poach eggs to desired doneness.


8. Lay the duck slices, slightly overlapping, on the muffins. Place the poached egg over the duck on each half of the English muffin. Ladle port wine-Dijon sauce over all and top with roasted red pepper cream sauce.


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