Good things from a small kitchen.
I had some friends down at the weekend and to keep them sustained for the long journey home I cooked a brunch for them.
I planned to sous vide some duck eggs and serve them with hollandaise sauce and maple crispy bacon. To make the hollandaise I used a recipe on Chef Steps http://www.chefsteps.com/activities/hollandaise which used the sous vide cooker and a cream whipper but didn’t require any whisking.
It was simply a case of putting the ingredients in a ziplock bag, cooking in the bath and then pouring into a cream whipper and charging with two nitrogen cartridges ( alright, I know I’m a geek to have all this stuff and actually making it traditionally isn’t that difficult, but a geek I am so I’ll carry on!).
The sauce was really good and the whipper added a lovely lightness to it. The great thing is that you can make it in advance and keep the whipper in the water bath to keep warm until you are ready to serve. I simply fried some streaky bacon in a dry pan and when crispy simply added a drizzle of maple syrup and cooked for another minute or so.
Unfortunately I overcooked the duck egg whites which meant they stuck to the shell, hence I improvised and just served the delicious fudgey yolks and also whipped up some scrambled eggs. I’m going with the improvisation and calling it ‘ duck and hen eggs cooked two ways with maple crisp bacon and hollandaise sauce ‘