Level: Scoolinar

Eggs ‘Beneduck’ Three Ways

Toasted whole-wheat English muffin face-fried in duck fat, topped with a crispy smoked duck breast topped with a soft poached free-range harlequin duck egg, drizzled in one three duck-egg-hollandaise derivative sauces, then dusted with cayenne pepper and garnished with fresh dill, scallions and crispy duck skin bits. 

Served with a garnish of cherry tomato halves and enoki mushrooms fried in duck fat and topped with fresh herbs. 

Hollandaise Sauce 3 ways: 

Maltaise sauce – traditional hollandaise with a blood orange reduction and zest folded in. 

Girondine sauce – traditional hollandaise with a Dijon mustard purée folded in. 

Bavaroise sauce – traditional hollandaise with heavy cream, horseradish & ground thyme folded in.

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