Scotch Duck Eggs

Name: Scotch Duck Eggs
Ingredients: 4 duck eggs, at room temperature; 6 good-quality pork sausages; 1/2 tablespoon finely chopped sage; 1/2 tablespoon finely chopped parsley; 4 tablespoons plain flour; 1 egg, beaten; 100 g breadcrumbs; peanut oil (for deep frying); brown sauce or ketchup, to serve

9 ingredients

5 steps

Ingredients

4 duck eggs, at room temperature
6 good-quality pork sausages
1/2 tablespoon finely chopped sage
1/2 tablespoon finely chopped parsley
4 tablespoons plain flour
1 egg, beaten
100 g breadcrumbs
peanut oil (for deep frying)
brown sauce or ketchup, to serve

Directions

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 sausage meat. Use the cling film to mould the sausage meat 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 180°C Cook the eggs for 5-6 minutes, turning a few times until golden and crisp. Serve with brown sauce or ketchup.