This is a tasty little number for your weekend breakfast courtesy of Chef Paul Niddrie. The combination of a tangy orange reduction, rich duck confit, oozy eggs and fresh herbs keeps things luxurious but fresh. Keep the duck fat for your Sunday Roast, and the other leg for a solo dinner (sometimes it’s nice not to share…).
- 1 can Valette Perigord Duck Confit, leg with skin removed, jellied duck stock set aside
- Juice of 5 Oranges
- Zest of 3 Oranges
- 1 Bunch Tarragon
- 1 Eschallot, 1/2 finely brunoised, 1/2 julienned
- 1/2 Eschallot, very finely sliced into rings
- 200ml Chardonnay Vinegar
- 8 Whole White Peppercorns
- 1 TSP Dijon Mustard
- 1 Bunch Chives, 4 set aside for Garnish
- 4 Free Range Eggs
- 2 Slices Sourdough Bread, Rye if possible
- Flaky Sea Salt
- Black Truffle Oil
- White Vinegar
Method for Rillette
Remove Perigord Duck legs from can, first pouring off the fat and reserving it for tasty things like Duck Fat Roasted Potatoes later on. Gently remove the legs from the can, being sure to pour any additional fat into a container.
At the bottom of the can you’ll find a small bit of jellied duck stock. Place this in a separate bowl and set aside for your Duck Rillettes.
In a medium saucepan, add in the duck stock, orange juice and zest, 2 sprigs tarragon, julienned eschallot, white peppercorns and chardonnay vinegar.Place your saucepan on the hob, and begin to reduce over medium-high heat.
Meanwhile finely slice your chives (excluding the ones for garnish) and 2 sprigs tarragon.
Take the 4 chives being used for garnish and cut them into 3cm lengths. Using a very sharp knife, or preferably a mandoline, very thinly slice the second eschallot into rings. Set aside.
Take one of your duck legs, remove the skin and then gently shred the meat from the leg in large chunks, being careful to remove the second, very fine bone from the leg.
Take a look at your orange and tarragon reduction – it should have reduced down to just a few tablespoons and be very thick and jammy when stirred with a spoon.In a clean pot, add in your shredded duck confit and warm through over low heat.
Add in your reduction, brunoised eschallot, finely chopped chives and tarragon and the dijon mustard. Taste, and then season if needed.
Method for Final Dish
Place a medium pot filled with water and a generous dose of white vinegar, then bring to a simmer for your poached eggs.
Prepare your toast either in the toaster, buttering afterwards, or butter it and then grill in a pan until golden brown.Using a slotted spoon, stir clockwise, creating a vortex in the egg poaching water, then gently drop your eggs in.
This helps you avoid excess strands of egg white floating away and should leave you with a nicely shaped egg.Meanwhile, generously spread the warm Duck Rillettes on your toast, splitting them between the two pieces.
Once your eggs are ready (don’t over poach – make sure the yolks are still runny), remove them with your slotted spoon and dry them on a piece of kitchen towel, then season with flaky sea salt and a few drops of truffle oil.
Place two eggs on each piece of rillette-covered toast and then garnish with chive batons and thinly sliced eschallot rings. Serve immediately with a glass of Champagne.