Poached Duck Egg, Asparagus, Cured Ham, Grain Mustard Dressing Recipe
Learn to prepare poached duck egg, asparagus, cured ham, grain mustard dressing. This dressing consists of grain mustard, duck eggs, cured ham, chives, and asparagus spears. Below is a simple recipe guide with images.
Recipes by Finechef 
Cooking Preparation (Mise-en-place)
Assemble all the poached duck egg, asparagus, cured ham, grain mustard dressing ingredients on the preparation table.
- Chop the chives.
- Place the necessary cooking equipment nearby.
How to prepare poached duck egg, asparagus, cured ham, grain mustard dressing
Follow the steps below.
Ingredients
- 2tbsp- chives
- 50g- grain mustard
- 8 slices- cured ham
- 100ml- olive oil
- 20ml and 4tbsp- white wine vinegar
- 32- asparagus spears
- 8- duck eggs
- salt, pepper
- 3tbsp- honey
Nutritional Information
- Fat: 23.6g
- Fibre: 0.8g
- Sodium: 1.4g
- Protein: 11.3g
- Carb: 7.2g
- Sugar: 7.1g
- Cals: 287kcal
- Sat fat: 4.4g
- Energy: 1189kJ
Directions
1. Boil water.
Bring two large pans of water to the boil and heavily season one of them with salt. Add 2 tbsp of vinegar to the other one.
2. Bring to a simmer.
Crack the eggs into four individual cups and, using a whisk, stir the vinegar water vigorously to create a whirlpool. Working quickly, gently place the eggs one by one into the centre of the whirlpool and allow the water to simmer.
3. Poach the eggs.
Poach the eggs for approximately 3 minutes until still runny inside. Lift from the water with a slotted spoon and keep warm.
4. Boil the asparagus.
In the last minute of egg poaching time, place the asparagus in the salted water and boil for 1 minute until tender. Remove, season with salt and pepper and keep warm.
5. Serve.
Using four warm plates, divide the asparagus spears and place a slice of ham over them. Top with a warm egg and drizzle with the vinaigrette. Season the top of the eggs with salt and pepper, and sprinkle with some chopped chives.
