Ingredients
-
4
-
6
-
1/2
-
1/2
-
4
-
1
-
100
-
-
-
-
-
-
-
-
Directions
Scotch Duck Eggs, A posh version of an old favourite Based on: bbcgoodfood com/recipes/1191659/scotch-duck-eggs, A posh version of an old favourite Based on: bbcgoodfood com/recipes/1191659/scotch-duck-eggs
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Steps
|
1
Done
|
Drop the Duck Eggs Into Boiling Water. Cook For 7 Minutes, Then Rinse Under Cold Water and Leave in Cold Water For 10 Minutes to Cool Completely. Peel. |
|
2
Done
|
Strip the Skins from the Sausages, Then Mix With the Sage and Parsley and Season Well. Divide the Mixture Into 4, Then Flatten Each Into a Circle on 4 Pieces of Cling Film. This Will Make It Easier to Form Around the Eggs. |
|
3
Done
|
Dust the Peeled Eggs With Flour Then Sit Each on the Sausage Meat. Use the Cling Film to Mould the Sausage Meat Around Each Egg, Ensuring There Are No Gaps. |
|
4
Done
|
Roll Each Egg in Flour, Then the Beaten Egg, Then Breadcrumbs. Repeat With the Beaten Egg and Breadcrumbs. Chill Until Ready to Cook. |
|
5
Done
|
Heat Groundnut Oil, No More Than 1/3 Deep in a Pan, to 180c Cook the Eggs For 5-6 Minutes, Turning a Few Times Until Golden and Crisp. Serve With Brown Sauce or Ketchup. |
