Slow cooked duck egg with creamed spinach and dukkah

This dish is completely decadent.  Warm creamy, earthy spinach, duck egg with a yolk like custard topped with nuts, sesame seeds and spices.

It is an easy dish to create and a wonderful starter on these cool spring nights.

Serves 4

Duck egg with dukkah

4                              Duck eggs
160 gm                    Baby spinach
Allspice
1                              Shallot
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 61C 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.