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Receta Duck Confit Cakes With Poached Eggs
by Global Cookbook

Duck Confit Cakes With Poached Eggs
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Ingredientes

  • 1/2 c. Extra virgin olive oil - (to 1 c.) for pan-frying
  • 2 lrg White potatoes peeled and grated Salt to taste Freshly-grnd black pepper to taste
  • 1 c. Duck confit
  • 1/2 c. Caramelized yellow onions
  • 4 lrg Large eggs Wild And Exotic Hollandaise see * Note
  • 1 Tbsp. Caviar
  • 3 x Fried spinach leaves
  • 1 Tbsp. Minced chives
  • 1 Tbsp. Brunoise red peppers
  • 1 Tbsp. Brunosie yellow peppers

Direcciones

  1. Bring a small pot of salted water with a bit of vinegar up to a boil.
  2. In a large saute/fry pan, heat the extra virgin olive oil. Season the grated potatoes with salt and pepper. Divide the potatoes in half. With one half of the mix, make four small mounds of grated potatoes. Using your hand, gently press the potatoes down to 1-inch thick. Lay 1/4 c. of the duck confit on top of each potato mound. Spoon about 2 Tbsp. of the onions on top of the confit. Cover the top of the cake with the remaining potatoes. Gently press the potatoes down to secure the cakes. Using a metal spatula gently place the cakes in the warm oil. Fry the cakes for 2 to 3 min on each side or possibly till golden brown-brown. Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with salt and pepper.
  3. Crack each egg into a small c.. When the water is up to a boil. Gently pour the egg into the water. Cook the Large eggs for about 2 to 2 1/2 min. Remove the Large eggs with a slotted spoon and drain on a paper-lined plate. Place a cake in the center of a plate. Lay the poached egg on top of the cake. Spoon the Wild And Exotic Hollandaise over the egg and around the sides. Garnish with the caviar, fried spinach, chives and peppers.
  4. This recipe yields 4 servings.