Farmhouse Salad with Scotch Duck’s Egg

Name: Farmhouse Salad with Scotch Duck’s Egg
Yield: Serves 4
Cuisine: British
Ingredients: 4 duck’s eggs; 2-3 tablespoons vegetable or corn oil; 2 thick slices of bread; 80-100 g piece of smoked streaky bacon (or lardons); 180-200 g good quality black pudding, skinned; 40-50 g fresh white breadcrumbs; vegetable oil for deep-frying; 200 g good quality Cumberland sausagemeat; 1 tablespoon plain flour; 1 egg, beaten; salt and freshly ground black pepper; 2 handfuls of small salad and herb leaves (about 80-90 g); 100 ml tarragon dressing; a knob of butter; 4 rabbit saddle fillets (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

This main course salad makes a great family meal and you can vary the ingredients as you like. The last time I prepared it I happen to have made the stargazy pie the day before, so I added the rabbit fillets that were left. If you can’t find the sausagemeat, just buy some good quality Cumberland sausages and remove the skins.

Ingredients

Europe
United Kingdom
Salad
Main course
July
Summer

Ingredients

Method