Soy Cured Egg Yolks with Grilled Thornhill Duck, Grilled Garlic Scapes and Whole Spring Onion

Published on: 14th April 2019 @ 4:27 PM



Summer is just around the corner so we are sharing with you this deliciously delicate summer recipe that the Chefs at The Eastern Seaboard have given us for the Irish Maritime Festival 2018 recipe booklet.

The wonderful combination of flavours and textures of this dish make it an ideal Boyne Valley Recipe to satisfy all your senses. 

Soy Cured Egg Yolks with Grilled Thornhill Duck, Grilled Garlic Scapes and Whole Spring Onion

Ingredients

4 × Duck Breasts

300ml Japanese Soy Sauce

500ml Mirln (a rice wine derivative)

8 x Egg Yolks 

8 x Drummond House Garlic Stalks of Scapes

4 x Whole Spring Onion

Rape Seed Oil (for grilling) - we recommend Newgrange Gold or Derrycamma Farm

Oriel Sea Salt (for seasoning)

Shichimi (Japanese chilli flakes with orange peel and sesame; optional)

  

Method

For the soy-cured eggs

  • Separate egg yolk from whites (freeze egg whites to use in other recipes)
  • Mix mirin with soy sauce and place in a glass jar
  • Gently drop the egg yolks into a jar and leave for 12 hours or longer

For the grilled scapes and spring onion

  • These two should cook at equal times (roughly a couple of minutes each turning once on the grill)
  • Washed scapes and spring onion should be dried and lightly coated with rapeseed oil
  • Season lightly with salt on the grill

For the grilled duck breast

  • Season and grill duck breast - 10 minutes and rest for 10 minutes

To plate

  • With a spoon, gently put two egg yolks on a plate
  • Plate the duck and garnish with grilled scapes and spring onion
  • Optionally, a delicious sprinkle of shichimi to finish

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