Crispy duck egg and asparagus salad
This simple recipe is a wonderful homage to spring and a tease toward Easter with the asparagus and the eggs. It is in the style of an oeuf mollet, but instead of serving toasted bread on the side, the crispy breading is around the egg. The dressing is made fluffy from poached eggs that are blended in, and I incorporate OrlÉans mustard, which is a little milder and sweeter than Dijon, with an old-fashioned, grainy finish.
We make our own jambon de Paris in New York, as part of an amazing charcuterie program we developed with Gilles Verot—the renowned Parisian charcutier. On occasion, you can enjoy this dish at my downtown restaurant DBGB Kitchen and Bar. Duck yolks bring a rich flavor that goes perfectly with the savory ham and the crisp, fresh asparagus. It’s the ultimate New York Sunday brunch dish with a Parisian touch.
Frying the eggs
- Vegetable oil, for frying
Step 1: Crispy eggs
Bring a large pot of water to a boil, add the vinegar and a pinch of salt, and set a bowl of ice water on the side. Boil 6 of the eggs for exactly 6 1/2 minutes, then remove and chill in the ice water. In a small bowl, whip the remaining 2 eggs with a pinch of salt and pepper.
If you don't have duck eggs, extra-large chicken eggs work as well.
Divide flour and breadcrumbs into separate shallow dishes and season with salt and pepper. Carefully peel the eggs under running water. Pat dry and coat in the flour, then the whipped egg, and finally breadcrumbs; refrigerate.
This recipe was originally published in "My Best Daniel Boulud" (Éditions Alain Ducasse). See all credits
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