Asparagus With Crisp Hen's Egg, Smoked Duck And Fresh Truffle


Ingredients For the garlic breadcrumbs
  • 3 loaves white bread, sliced

  • 15 cloves garlic, peeled and sliced

For the duck rillettes
  • 4 duck legs

  • 600g/1lb 5oz duck fat

  • 100g/4oz shallots, finely chopped

  • 250ml/9fl oz white wine

  • 70g/3oz fresh parsley, chopped

  • 6 gelatine leaves

  • salt and freshly ground black pepper

  • 20 slices smoked duck breast

  • 100g/4oz plain flour

  • 1 free-range egg, beaten

For the asparagus soup
  • olive oil, for frying

  • 2 onions, sliced

  • 2 cloves garlic, sliced

  • 75g/3oz potatoes, peeled and sliced

  • 350g/12oz Cambridgeshire asparagus, woody ends removed, chopped

  • 1 litre/2 pints white chicken stock

  • 150ml/5fl oz double cream

  • 75g/3oz unsalted butter

  • 2 handfuls baby spinach

  • salt, to taste

  • lemon juice, to taste

For the asparagus purée
  • 400g/14oz asparagus, woody ends removed, sliced

  • 40g/1½oz unsalted butter

  • 40g/1½oz double cream, boiled briefly, to thicken

  • salt, to taste

For the truffle dressing
  • 25ml/1fl oz balsamic vinegar

  • 125ml/5fl oz grape seed oil

  • 50ml/2fl oz olive oil

  • 12ml/½fl oz sherry vinegar

  • 50ml/2fl oz white truffle oil

  • salt, to taste

  • lemon juice, to taste

  • 25g/1oz black Périgord truffles, finely chopped

For the asparagus spears and diamonds
  • 8 asparagus spears, woody ends removed

For the duck lardons
  • 1 smoked duck breast

For the crisp hen's egg
  • 3 tbsp white wine vinegar

  • 4 free-range hens' eggs

  • 4 large Maris Piper potatoes, peeled

  • vegetable oil, for deep-frying

To serve
  • fresh truffle slices

Specialist equipment
  • 1 Japanese spaghetti mandoline

  • commercial vacuum pack machine


Recipe Uses 3 Loaves White Bread, Sliced, 15 Cloves Garlic, Peeled And Sliced, 4 Duck Legs , 600g/1lb 5oz Duck Fat, 100g/4oz Shallots, Finely Chopped,...

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