Poached egg parcels with mash and caramelised foie mousse
Total time1 h Preparation 30 min · Cooking 20 min · Resting 10 min How this time is calculated
Preparation excluding the indicated waiting: 30 min · Cooking: 20 min · Resting: 10 min.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h Preparation 30 min · Cooking 20 min · Resting 10 min How this time is calculated
Preparation excluding indicated waiting: 30 min · Cooking: 20 min · Resting: 10 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Recipe characteristics
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Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch
30 to 60 minutes
Method
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Pressure-cook unpeeled potatoes with water and half the salt for 10 minutes at pressure until tender. Release pressure and cool for 10 minutes before peeling.
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Pass through a food mill and mix with butter, hot milk and remaining salt. Keep warm.
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Line four cups with film rated for cooking in water, grease with the divided 20 ml oil and crack an egg into each. Tie with kitchen string.
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Cook parcels in gently simmering water for 4 minutes until whites are set. Remove string and film.
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Slice cold duck foie mousse, put in a heatproof dish, sprinkle with sugar and caramelise with a kitchen torch. Serve with mash, one egg per person, 10 ml oil and parsley.
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OXO Good Grips food mill
Mill cooked potatoes and vegetables for purées and sauces.
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