Green Salad With Poached Egg, Duck Jerky Crumbles & Duck Crackling

1. 1

   POACHING THE EGG - fill saucepan with water to at least 3 inches depth and bring to the boil. While that is happening, crack the egg and gently pour into a small shallow bowl or cup. When the water boils turn off the heat source. Promptly slide the egg gently into the water and put the lid on the saucepan immediately. Leave for 3 minutes or until you see that the white have solidified. This is a foolproof method I learned from Bill Granger, an Australian chef now living in England.

2. 2

   MAKING THE SALAD DRESSING - combine in a small jar the extra virgin olive oil, sherry vinegar, Dijon mustard, salt and freshly ground pepper and give it a good shake. Taste and adjust ingredients to your taste. Some might like more acidity and would want to add a few more drops of sherry for example.

3. 3

   PREPARING THE LETTUCE - wash and dry the salad leaves. Add a small amount of dressing and mix gently by hand as the lettuce leaves will bruise easily.

4. 4

   ASSEMBLING THE SALAD - (1) - sprinkle the leaves with the duck jerky crumbles and light roll through in one motion. Place the salad leaves on the serving plate.

5. 5

   ASSEMBLING THE SALAD - (2) - gently lower the just warm poached egg on top. Sprinkle the duck crackling over the salad. ENJOY!

* Per serving · 4 servings · Values may vary.