Recipes: Scotch duck eggs

Give an old pub favourite a posh makeover

Ingredients

• 4 duck eggs, at room temperature
• 6 good-quality pork sausages
• ½ tbsp finely chopped sage
• ½ tbsp finely chopped parsley
• 4 tbsp plain flour
• 1 egg , beaten
• 100g breadcrumbs
• groundnut oil for deep frying
• HP sauce , to serve

  

  1. 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. 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. Dust the peeled eggs with flour then sit each on the sausagemeat. Use the cling film to mould the sausagemeat around each egg, ensuring there are no gaps.
  4. Roll each egg in flour, then the beaten egg, then breadcrumbs. Repeat with the beaten egg and breadcrumbs. Chill until ready to cook.
  5. 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 HP sauce.

  Clever twist

  Duck eggs have a deep yellow yolk with a creamier, richer flavour than hens', giving a more refined Scotch egg. Buy free-range for best results.

  PER SERVING

  647 kcalories, protein 29,9g, carbohydrate 33g, fat 44,9 g, saturated fat 12g, fibre 0,9g, salt 2,04 g