Poached duck egg with salt and vinegar cabbage

Poached duck egg with salt and vinegar cabbage

By
From
Marque
Serves
10
Photographer
Stuart Scott

Okay, I’ll let you in on my dirty chef ’s secret. My favourite thing to eat in the world is salt and vinegar chips. I think the potato is incidental because these cabbage chips taste just as good.

Ingredients

Method

  1. Rinse 10 duck eggs and check them for cracks. Cook in a water bath at 64.5°C for 50 minutes. Remove from the water bath and refresh in iced water until completely cold. Working with one egg at a time, gently crack the eggshell with the back of a knife and peel the egg – the membrane of a duck egg is thick and leathery, so be careful not to rupture the egg yolk. The thin outer layer of egg white will be discarded so don’t be too concerned with it. When you have removed the shell, wash the egg and rub the outer layer of white off. Place the egg yolk on a moist kitchen towel and repeat with the remaining eggs.
  2. Remove the outer leaves of 1 head of savoy cabbage and discard them. Pick the remaining leaves from the head and cut off the stems. Slice the cabbage into a fine chiffonnade. Blanch the cabbage in lightly salted boiling water then refresh in iced water. Strain, then press all of the water out. Refrigerate until required.
  3. Reduce 500 millilitres chicken stock by two-thirds. Using a wand blender, add 200 grams room temperature butter piece by piece to the stock to form a thick buttery emulsion. Season to taste with Murray River pink salt and freshly ground white pepper and finish off with a squeeze of lemon juice. Be careful not to split the emulsion. Keep at room temperature until serving.
  4. To make the cavolo nero powder, remove the stems from 200 grams cavolo nero and discard them. Blanch the leaves in lightly salted boiling water then refresh in iced water. Strain and pat dry. Spread the leaves on dehydrator trays and dry in a food dehydrator for 4 to 6 hours, or until dried and crisp. Transfer to a spice grinder and blend until pulverised to a powder. Pass through a fine strainer. Store in an airtight container until required.
  5. Remove the stems from 300 grams multicoloured kale and discard them. Blanch the leaves in lightly salted boiling water then refresh in iced water. Strain and pat dry. Cut the leaves into smaller shapes. Brush the leaves with extra virgin olive oil and season with a pinch of salt. Spread the leaves on dehydrator trays and dry in a food dehydrator for 4 to 6 hours, or until dried and crsip. Store in an airtight container until required.
  6. Using a small paring knife, clean the individual leaves off 300 grams Brussels sprouts. Make sure the leaves are dry. Set half of the leaves aside for steaming and fry the rest in a frying pan of canola oil heated to 150°C until they start to colour lightly. Remove from the oil and drain on paper towels. Season with salt and keep warm in the food dehydrator or low oven until serving.
  7. Blend 15 grams freeze-dried sherry vinegar in a spice grinder until pulverised to a powder and add equal parts of Malto (Texturas) to create a fine vinegar powder.
  8. Reheat the eggs in a combi steam oven at 55°C for 15 minutes, then season to taste with Murray River pink salt and freshly ground black pepper. Use a tea strainer to dust the cavolo nero powder over the eggs until completely covered. Reheat the savoy cabbage chiff onnade in the butter emulsion and season to taste with Murray River pink salt and freshly ground black pepper.
  9. Steam the raw Brussels sprouts in a saucepan with a little chicken stock and finish off with a knob of butter and season to taste with Murray River pink salt and freshly ground black pepper.
  10. To serve, place some savoy cabbage in the middle of each serving plate and lay an egg on top. Starting with the steamed leaves, build the steamed and fried Brussels sprouts into a neat pile resting against the base of the egg and finish with the kale on top of the pile. Dust with a little of the sherry vinegar powder.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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