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)
- 12 quail eggs, at room temperature
- 270g sausagemeat
- 200g goose confit (available from good supermarkets and delis)
- Bunch of fresh tarragon, finely chopped
- 50g plain flour, seasoned
- 2 medium free-range eggs, beaten
- 100g fresh breadcrumbs
- 2 litres vegetable/sunflower oil for frying
- Bring a pan of water to the boil, add the quail eggs and cook for 2 minutes. Remove to a bowl of iced water to stop the cooking and make peeling easier (see tip).
- Mix the sausagemeat with the goose confit, tarragon and a pinch of salt and pepper. Fry a small amount to taste. Take about 40g of the mixture, flatten into a disc, then wrap evenly around a quail egg to fully enclose (be careful not to squash the egg). Repeat with the remaining meat and eggs.
- Put the flour, beaten eggs and breadcrumbs in 3 separate bowls. Dust the scotch eggs in the flour, then dip in the egg to coat and finally roll in the breadcrumbs. Set aside on a paper-lined plate to chill.
- Heat the oil in a large pan to 170°C or until a small piece of bread browns in 30 seconds. Using a slotted spoon, lower the eggs into the hot oil in batches of 3 or 4 at a time. Fry for 4 minutes until golden and cooked, then remove with a slotted spoon to drain on a kitchen paper-lined tray. Repeat with the rest of the eggs. Eat warm with homemade mayonnaise.
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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