10duck eggs1-2 cupsrosewood woodchips, soaked in cold water for 1 hour, drained (see note)Ibérico crumbs10 gmduck fat10 gmjamón Ibérico, finely chopped (see note)10 gmpancetta, finely chopped20 gmbrioche crumbs1thyme sprig, leaves onlyOloroso sherry jelly300 mloloroso sherry (see note)2 gmpowdered agar agar (see note)Pea mousseline30 mlvegetable oil75 gmfinely chopped onion (about ½ small onion)2thyme sprigs, leaves finely chopped1garlic clove, finely chopped50 gmbutter400 mlchicken stock320 gmpodded peas (790gm unpodded)60 ml (¼ cup)milk
For Ibérico crumbs, heat fat in a frying pan over high heat, add jamón and pancetta and cook until crisp and golden, and fat renders (1-2 minutes). Add crumbs, thyme and 2 tsp sea salt and toss to combine. Cook until crumbs are crisp and golden (3-5 minutes). Drain on absorbent paper, transfer to a tray and rub mixture through fingers to combine. Set aside.
For oloroso sherry jelly, combine sherry and agar agar in a saucepan, bring to the boil, stirring to dissolve agar agar (1-2 minutes). Strain through a fine sieve and cool to room temperature until set. Process in a blender until smooth and transfer to a squeezy bottle.
Bring a large saucepan of water to 63C over low heat, place eggs in water and cook, maintaining temperature, for 50 minutes. Drain.
Meanwhile line a large wok with 2 layers of foil, add woodchips and top with a rack which fits snugly over chips, cover with another snug-fitting lid and heat over high heat until smoking (7-10 minutes). Carefully crack eggs onto a baking paper-lined heatproof tray, place on top of rack, cover with lid, turn off heat and smoke until just opaque (3-5 minutes). Keep warm.
For pea mousseline, heat oil in a frying pan over medium heat, add onion, thyme and garlic, season to taste and stir occasionally until tender (5-7 minutes). Add butter and cook until onion is very soft (5-10 minutes). Add stock and bring to the boil, then season to taste. Add peas, cook over high heat until very soft (7-10 minutes) and strain, reserving 40ml liquid. Process pea mixture in a blender until smooth (about 30 seconds) adding reserved liquid until consistency is between dollop and pouring. Season to taste and set aside in a warm place until needed.
Divide mousseline among plates, squeeze dots of sherry jelly on top and serve with a smoked egg scattered with Ibérico crumbs.
Note Rosewood or other smoking woodchips are available from
Landscape gardening or barbecue stores. Jamón Ibérico is cured
black pig that has been fed on acorns, and is available from
Spanish delicatessens. Oloroso sherry is available from liquor
shops. Agar agar is a setting agent derived from seaweed and is
available from healthfood shops.
"For me, the first thing you think of when you eat this dish
is bacon and eggs. The dish plays on that so well, with the
smokiness of the duck egg emphasising the complexity of the jamón,
and all of it contrasting with the freshness of the peas and
sweetness of the sherry gelée. It's the ultimate marriage of
flavours and textures. And while it's not necessarily something
you'd cook at home, it's one of many reasons to go and eat at
Bécasse and have one of Sydney's best chefs, Justin North, cook it
Matt Moran, Aria, NSW
At A Glance
Serves 10 people
At A Glance
Serves 10 people
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