Soft-Boiled Reggie’s Duck Egg with a Toasted White Crab ‘Sandwich’, North Sea Brown Shrimp, Blade Mace Butter and Celery Salt

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Preparation info

  • Starter/Snack - Serves

    two

    • Difficulty

      Medium

    • Ready in

      20 min

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

REG JOHNSON OF GOOSNARGH, THE ‘DUCK MAN’ [HIS FAME GOES BEFORE HIM], IS ONE OF THE BEST SUPPLIERS OF POULTRY PRODUCTS IN THE COUNTRY. HIS DUCKS GRACE MANY A MICHELIN-STARRED TABLE AND WE USE THEM FROM TIME TO TIME, ALONG WITH THOSE FROM OUR ‘LOOSE BIRDS’ MAN, PAUL. THE EGGS FROM REGGIE ARE CONSISTENTLY GREAT. WE SOFT-BOIL THEM, MAKE LITTLE TOASTED SOLDIERS FOR DIPPING, AND SPOON OVER THE LITTLE PINK SHRIMPS. IT’S A VERY POPULAR DISH – NURSERY FOOD AT ITS BEST.

Ingredients

  • 100 g unsalted butter
  • 5 g mace blade, ground
  • 50 g brown shrimp, peeled
  • 5 g dill, chopped
  • 2 slices brown bread
  • 50 g white crabmeat
  • zest of half a lime
  • 10 g cucumber, finely diced
  • 2 tbsp mayonnaise
  • 2 duck eggs
  • a sprinkling of celery salt
  • seasoning

    Method

    First make the crab sandwich, by adding the lime zest and cucumber to the crabmeat and binding together with the mayonnaise. Toast the bread and cut to rectangular shapes. Season the crab mixture to taste.

    Add the mace blade and butter to a pan and clarify, add the shrimps at the last minute along with the dill.

    Drop the duck eggs into boiling water and low to simmer for approximately 8 minutes. Remove from the water and serve with the sandwich, shrimp butter and celery salt. Garnish with celery leaves.