Pamora Farm Egg Cocotte with Duck Liver, Leeks and Mushroom Sauce2017-11-15
50 gms. Butter
100 gms. Shiitake mushrooms
30 centiliters liquid cream
150 ml. prepared Knorr White Sauce
6 pcs. Pamora eggs
160 gms. Duck liver slice
2 pcs. Baguette
50 gms. Herb salad (parsley, tarragon, mint, coriander & arugula)
50 gms. Parmesan
salt & pepper
To Prepare the white sauce: Combine 120 gms. Knorr White Sauce with 1 liter of water in a pot.
Prepare the steamer.
Clean and julienne the leeks.
Sweat in butter without browning. Keep warm.
Clean the shiitake mushrooms and sweat without browning.
Add half of the mushrooms to the leeks.
The remaining half, simmer with cream and Knorr White Sauce.
Season with salt and pepper. On a ramekin, put butter, salt and pepper.
Add the leeks and mushrooms. Add an egg and steam for 7 minutes.
(The egg is ready if the white is cooked but the yolks is still runny). Season the duck liver with salt and pepper. Fry on a hot pan for 1 minute on both sides. Set aside. To assemble: Pour mushroom sauce over the egg. Put a slice of duck liver on top, followed by some herb salad and Parmesan shavings. Serve with bread. N.B. Chicken liver may be used in place of duck liver - a healthier and more accessible alternative.
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