Rivington Grill’s Pan-fried Duck Egg with Rabbit and Wild Mushrooms
Made at Rivington | Serves 4
4 free range duck eggs
4 rabbit fillets
200g mushrooms, cleaned with damp cloth and cut into ½ cm slices
2 cloves garlic
¼ bunch parsley washed and finely chopped
Rock salt and pepper
Any wild mushrooms can be used for this dish
In a non-stick pan fry off the rabbit fillets in a little oil until golden brown but still pink in the middle. Remove and allow to rest on kitchen paper.
Pan-fry the duck eggs over a slow heat to prevent bubbles forming. In another non-stick pan fry off the mushrooms in a little vegetable oil until golden brown then turn them over.
When almost cooked add a little crushed garlic, butter, the sliced rabbit fillets and the chopped parsley. Check for seasoning. Place the duck egg onto a plate and dress the remainder of the other ingredients around the egg.