Fried Egg ‘Bourguignon’ with Duck Confit and Cracklings and Grilled Portobello Mushrooms
A sophisticated dish featuring crispy deep-fried eggs, duck confit fricassee, and grilled Portobello mushrooms with a rich shallot purée.
Estimated Nutrition
Calories
903.1
kcal / serving
3612.4 kcal total
Carbs
35.5g
per serving
142 g total
Fat
71.4g
per serving
285.5 g total
Protein
29.6g
per serving
118.2 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
2
tbsp
2
tbsp
Fruits
1
tbsp
GrainsCereals
110
g
200
g
Breadcrumb
Fresh
Liquids
300
ml
60
ml
Meat
1
piece
Confit Duck Leg
Meat picked and chopped
50
g
Duck Cracklings
Fried duck skin
NutsSeeds
OilsFats
110
ml
Olive Oil
For mushroom marinade
1
1
Vegetable Oil
For deep frying
40
ml
Olive Oil
For purée
4
tsp
Olive Oil
For frying
3
tbsp
Olive Oil
For dressing
Vegetables
4
piece
Portobello Mushroom
8cm diameter, stems and skin reserved and chopped
150
g
Shallot
Finely chopped
110
g
Red Onion
Pearl onions, peeled and halved
150
g
Mixed Wild Mushrooms
Chestnut, shiitake, or girolles
Method
1
2
3
4
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6
7
8
9
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14
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18