Slow Cooked Duck Egg | Aubergine Masala | Sweet Peas | Black Salt
FineDiningIndian
February 22, 2016
super easy
This duck egg recipe with aubergine masala brings together a softly cooked duck egg, spiced aubergine purée and fresh sweet peas in a refined modern Indian presentation. The aubergine is fried until golden, then cooked with onion, tomato, ginger-garlic, warming spices and palm jaggery before being blended into a smooth masala.
Finished with mustard-oil peas, toasted onion seeds, coriander and edible flowers, this dish is an elegant addition to Indian egg recipes, restaurant style Indian recipes and contemporary Indian cuisine.
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Ingredients
Adjust Servings
| 5g black salt | |
| 1nos Duck egg | |
| 3g Roasted crushed black pepper | |
| 3g Mustard oil | |
| 1g Onion seed toasted | |
| 20g Blanched peeled fresh sweet peas | |
| edible flower | |
| 2nos . Fresh coriander leaf |
Aubergine masala
| 100g medium size aubergine diced | |
| 30g white onion sliced | |
| 5g ginger garlic paste | |
| 20g chopped tomato | |
| 5g coriander powder | |
| 5g cumin powder | |
| 3g garam masala | |
| 6g red chilli powder | |
| 10g palm jagerry | |
| 2g xanthan gum | |
| oil for frying |
Nutritional Information
530 kcal
Calorie
14 g
Protein
35 g
Carbohydrate
42 g
Fat
8 g
Fiber
–16 g
Sugar
Directions
1.
Cook the duck egg
Preheat the oven to 73°C–73.5°C. Place a pan containing enough water to fully immerse the egg in the oven and allow the water to reach 73°C. Check the temperature with a probe. Once stable, carefully add the duck egg and cook for approximately 15 minutes.
Reduce the oven temperature to around 50°C, or add a little cold water to the water bath, to prevent the egg from overcooking until required. This controlled cooking method gives this duck egg recipe its soft, delicate texture.
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2.
Prepare the aubergine
Sprinkle salt over the diced aubergine and leave for 30 minutes. Rinse thoroughly, drain and pat dry.
Heat the frying oil to 170°C and fry the aubergine until golden brown and crisp on the outside. Remove and drain on kitchen paper.
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3.
Make the aubergine masala
Heat around 20 g of the frying oil in a heavy-bottomed sauté pan. Add the sliced onion and cook until soft and lightly browned.
Add the ginger-garlic paste and sauté for one minute. Add coriander powder, cumin powder, garam masala and red chilli powder. Cook over low heat for approximately 5 minutes.
Pour in 50 g water and simmer briefly. Add grated palm jaggery and adjust the seasoning. This creates the rich spiced base for the aubergine masala recipe.
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4.
Blend the masala
Allow the masala to cool slightly until warm. Blend with xanthan gum until completely smooth, then pass through a fine sieve.
Transfer the aubergine masala purée to a piping bag or squeeze bottle. Keep it above approximately 63°C until plating.
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5.
Prepare the peas
Refresh the blanched sweet peas in hot water. Toss lightly with mustard oil, toasted onion seeds, finely chopped coriander and a small pinch of salt.
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6.
Plate and serve
Pipe the aubergine masala across the centre of the plate. Carefully place the soft-cooked duck egg on top. Arrange the seasoned peas around the egg and finish with coriander leaves and edible flowers.
Serve immediately as a refined Indian egg recipe suitable for a restaurant-style dinner presentation.
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Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case*
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment*
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