Deep fried duck egg with pea purée & bacon

The Gibbon Bridge Hotel, Lancashire

6 duck eggs
200ml white wine vinegar
1 turnip, finely diced

2 shallots, finely sliced
½ clove garlic, finely sliced
300g butter
400g peas (can use frozen)

2 rashers bacon, cooked crispy & chopped
Bunch micro cress
Crispy duck or chicken skin

Serves 4

First boil four of the eggs for six minutes then put immediately into iced water. Beat the remaining two eggs. Shell the boiled eggs then pané (roll in seasoned flour, the beaten eggs, and breadcrumbs).

Bring the vinegar and 75g of white sugar to the boil, add the turnip, and remove from the heat.

Make the pea purée by putting the shallots, garlic, butter and peas in a pan to simmer for 5 minutes. Blend then pass through a strainer.

To plate deep fry the eggs until golden brown: this should take around 90 seconds at 170˚C, but timings may vary depending on the size of the egg. Leave to rest for 5 minutes; this helps the egg yolk to get to the right temperature. Put 1½ tablespoons of pea purée in a bowl, place the duck egg in the centre, and scatter the turnip, bacon, and crispy skin around. Finish with the micro cress.