Peking Duck Scotch Egg

Name: Peking Duck Scotch Egg
Yield: 10
Ingredients: 0.0 10 Duck or Hen Eggs (boiled for 5 minutes and peeled); 1.2kg Shredded Duck Mix; 20.0g Ground Five Spice (toasted); 300.0g Cheddar cheese; 1.5kg Panko; 0.0 Breadcrumbs; 500.0g Flour; 0.0 3 Eggs (beaten); 15.0g KNORR Chicken Bouillon Powder; 80.0g Knorr Poultry Gravy; 15.0g Knorr Professional Ginger Puree 750g; 150.0ml Knorr Soy Sauce; 350.0ml Water; 100.0ml Honey; 40.0g Green Chillies (chopped); 200.0ml Vinegar, cider; 150.0ml Water; 35.0g Sugar; 8.0g KNORR Vegetable Bouillon Powder; 0.0 6 Spring Onions (finely diced); 0.0 2 Cucumbers (peeled into ribbons)

A bold celebration of borderless cuisine, this Peking Duck Scotch Egg fuses the lacquered intensity of Chinese tradition with the comforting crunch of a British classic for a truly modern, crave-worthy bite.

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Peking Duck Scotch Egg

10 Duck or Hen Eggs (boiled for 5 minutes and peeled)
Shredded Duck Mix 1.2 kg
Ground Five Spice (toasted) 20.0 g
Cheddar cheese 300.0 g
Panko 1.5 kg
Breadcrumbs
Flour 500.0 g
3 Eggs (beaten)
KNORR Chicken Bouillon Powder 15.0 g

Dipping Gravy

Knorr Poultry Gravy 80.0 g
Knorr Professional Ginger Puree 750g 15.0 g
Knorr Soy Sauce 150.0 ml
Water 350.0 ml
Honey 100.0 ml
Green Chillies (chopped) 40.0 g

Pickled Cucumber.& Onion Salad

Vinegar, cider 200.0 ml
Water 150.0 ml
Sugar 35.0 g
KNORR Vegetable Bouillon Powder 8.0 g
6 Spring Onions (finely diced)
2 Cucumbers (peeled into ribbons)

Duck

Starters

Created By:

James Brown

Executive Chef, Unilever Food Solutions, UK & Ireland

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Preparation

Peking Duck Scotch Egg
- Carefully wrap the soft egg in the duck mix (adjust consistency with raw egg & breadcrumbs if needed
- Breadcrumb the outside of the duck-wrapped egg, using the raw egg to help coat it
- Deep fry the breadcrumbed egg at 170°C for 8-10 minutes or golden brown
- Drain the egg and put to one side
Dipping Gravy
- Bring the water, soy & ginger to the boil
- Whisk in the Knorr Gravy granules
- Remove from the heat & whisk in the honey and chopped chillies
Pickled Cucumber.& Onion Salad
- Bring the vinegar, water, sugar and Knorr Vegetable Bouillon Powder to the boil and then simmer for 2 minutes
- Remove from the heat and allow to cool
- Add the cucumber and spring onions (and coriander as an optional addition!)
To Assemble
- Serve the Scotch Peking Duck egg, alongside the Pickled Cucumber & Onion Salad, with a little dish of the Dipping Gravy.