Goose confit scotch eggs

Method

1. 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).
2. 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.
3. 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.
4. 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.