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POACHED GLENFIN DUCK EGGS

INGREDIENTS

2 Glenfin Duck Eggs

15mls Distilled (White) Malt Vinegar

 

METHOD

Before you start get a bowl of ice water ready.
Remove the duck eggs from the fridge 30 minutes before you need them 

and pop them into tepid water.
Bring a pot of water to the boil and lower the duck eggs into the boiling water.
Leave for 30 seconds and remove from the pot and drop them 

into the iced water.
Add the vinegar to the boiling water.
Do not add salt to the water as this inhibits the whites from setting. 

Crack the cooled duck eggs into  a bowl and from this slip them 

into the boiling water.
Bring back to the boil and reduce the heat to a simmer folding gently 

the whites with a slotted spoon.
When the white has just set remove the duck eggs with the 

slotted spoon draining any water.
Season with sea salt.
If you want to use the duck eggs later remove them

Just before they are cooked and drop them into the iced 

water to cool.  

To reheat drop them into boiling water for 30 seconds

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