Goose confit scotch eggs
- January 2012
- Makes 12 eggs
- Takes 30 minutes to make, 20 minutes to cook, plus chilling
Quails eggs encased in goose confit and sausagemeat make one of the best scotch eggs you’ll ever eat. Fantastic to serve as canapés or on a picnic.
- 15.7g (3.3g saturated)
- 9.2g (0.3g sugars)
To make it easier to peel the quail eggs, plunge into a bowl of iced water as soon as they’re cooked, then peel them in the water.
If you can’t find goose confit, you can use duck confit instead.
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