Salad With Butter-Basted Duck Egg - KPTV - FOX 12

Salad With Butter-Basted Duck Egg

This recipe for porcini, asparagus and spring onion panzanella salad with a butter-basted duck egg is courtesy Jobie Bailey of DOC restaurant in northeast Portland.

He is one of eight local chefs participating in Chef In My Garden. For info on the event, log onto this website.

Serves four.

  • 1 small loaf ciabatta bread or any other crusty type
  • 4 to 6 porcini mushrooms (cut into quarters lengthwise)
  • 8 stalks of asparagus (cut into ribbons using a vegetable peeler)
  • 1 spring onion (cut very thin into rounds using a sharp knife or mandoline)
  • 4 duck eggs (chicken eggs will work as well)
  • 1/2 lemon
  • 3 tablespoons butter
  • 3/4 Cup good quality extra virgin olive oil
  • Aged balsamic maldon sea salt (you can substitute kosher salt)
  • fresh black pepper

Preparation:
Preheat oven to 400 degrees, tear bread bread into bite sized pieces place into a bowl and toss with olive oil, salt and black pepper. Place on a parchment lined sheet pan and bake in the oven until crispy but without color (8-12 minutes depending on your oven).

When done remove and allow to cool. Using a saute pan on high heat add a little olive oil season and cook the porcini until soft, remove and drain off oil. In a large mixing bowl add your onions, asparagus, bread, and porcini tossing them together with olive oil salt and pepper, and aged balsamic. Add lemon juice to taste. Finally, preheat another saute over medium high heat add half of the butter, crack duck eggs. Once the white starts to form add the rest of the butter, basting the yolk until opaque but not fully cooked, as you will want it runny to dress the salad.

You can find all of these ingredients at the Saturday Portland farmers market, for example, duck eggs from Sudan farms, asparagus at Viridian Farms, porcini at Prarie Creek farms and onions from Square Peg Farm, as well as bread from Pearl Bakery.

 

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