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Rivington Grill’s Pan-fried Duck Egg with Rabbit and Wild Mushrooms

Made at Rivington | Serves 4

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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
Vegetable oil
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.

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