SIMON HULSTONE’S POACHED DUCK EGG, ROASTED ONION CONSOMME, SMOKED DUCK AND MELTED CORNISH YARG

Simon Hulstone, awarded a Michelin star for his restaurant The Elephant in Torquay, is one of Britain’s most exciting chefs. This recipe uses melted Cornish Yarg with poached duck egg, roasted onion consomme, lemon thyme and smoked duck. Not a recipe to hurry, but without doubt, worth the effort! 

Start with the onion consommé:

10 large onions , peeled

3 litres of light vegetable stock

250 ml madeira

Roast onions in a deep tray trying to get as much colour without burning. Deglaze with the madeira and add the stock. Roast at 125c for 2 hours. Pass off stock through a coffee filter, season to taste.

Onion compote:

5 large onions

butter

thyme

garlic

Thinly slice onions and garlic. Sweat down without colour with the thyme sprigs. Cook until very tender. Drain off excess oil.

Button onion petals:

Button onions

Lemon thyme

Vegetable stock

Peel and break down the onions into individual petals. Pick the lemon thyme down by leaves and set aside. Blanch the onions in the stock until tender. Drain and mix with the lemon thyme.

Garnish:

Lemon thyme leaves

Pea shoots

Wood sorrel

50g smoked duck breast

Thinly sliced sheets of Cornish Yarg, cut into squares 6cm by 6cm

Serve:

Place some onion compote in centre of plate, with poached duck egg

on top. Place Cornish Yarg over, and quickly flash under grill (or use a blow torch) so the Yarg encompasses the egg. Slice duck breast into strips, garnish with herbs and serve. At the table pour additional consomme over the dish. Salad served on the side.