Slow cooked duck egg with creamed spinach and dukkah
4 Duck eggs
160 gm Baby spinach
40 mls Cream
For the Dukkah
8 tablespoons Sesame seeds
4 tablespoons Coriander seed
3 tablespoons Cumin seed
50 gm. Hazelnuts toasted and peeled
1 teaspoon Salt
½ teaspoon White pepper ground
Place the duck eggs carefully into a 61?C water bath for two hours.
For the dukkah roast each ingredient separately until coloured and fragrant. Grind or pound the seeds to a course powder then place nuts, seeds and spices to a food processor and pulse to achieve a course mix. Add salt and pepper to taste.
Thoroughly wash, blanch, refresh, squeeze and chop the baby spinach. Finely dice the shallots and sweat in a little oil until soft. Add a pinch of ground allspice and cook one minute. Add the cream mixed with a pinch of corn flour and heat to a simmer. Add the spinach and stir gently until even and heated through. Adjust the seasoning and serve immediately.
Place a spoon of the creamed spinach in the centre of the plate, make an indent in the spinach with the back of the spoon. Crack the egg onto the spinach and top with the dukkah.