This recipe is very versatile, the scotch eggs can be eaten warm as a lunch dish served with salad or as a supper dish served with homemade chips and salad. Alternatively they can be served cold and make a delicious picnic dish.
Duck and ginger scotch eggs
600g duck breasts, skin and fat removed.
Eggs either 12 quail eggs or 6 chicken or 6 small duck eggs
1 thumb of ginter peeled and finely grated
2 spring onions roughly chopped
1 tsp salt
20ml sesame oil
1 teaspoon sesame seeds (toasted)
1 egg, lightly beaten
200g fresh breadcrumbs
1. Bring a pan of water to the boil, add eggs, boil until soft in the middle,
For quail eggs boil for 2 mins
for chicken/small duck eggs boil for 3 mins
Drain and run under cold water. Peel carefully.
2. Roughly chop duck breasts and place in a food processor with ginger, spring onions, salt, sesame oil and seeds. Purée on pulse, scraping down several times until meat resembles a fine mince. Place in a bowl and put in fridge for about 20 mins to firm up.
3. Take out of fridge if using 12 quails eggs, divide mixture into 4 then each quarter into 3, if using chicken/duck eggs, divide mixture into 2 and each half into 3.
4. Place one portion in you hand and flatten out, sit egg in centre and fold mixture over egg, smooth over join with your finger and roll in your hands to form a ball, (if mixture sticks to your hands, wet them with a little cold water), repeat with remaining portions.
5. Roll each scotch egg in flour, then beaten egg, then breadcumbs until completely coated, squeeze eggs gently to ensure breadcrumbs stick.
6. Heat a deep-fat fryer to 170C and lower eggs gently using a slotted spoon into the hot oil a few at at time, do not overcrowd the pan, cook for 2-3 mins for quail eggs, 4-5 mins for chicken/duck eggs until golden brown all over. Remove from oil and drain on kitchen paper. Repeat with remaining eggs.
7. If wishing to eat cold, leave to go cold before storing in the fridge for up to 2 days.