This week’s Recipe of the Week is Poached Duck Egg with Onion Consommé by Simon Hulstone and courtesy of Great British Chefs .
Simon Hulstone’s onion consommé recipe features a unique combination of rich flavours. It’s served with a poached duck egg and garnished with smoked duck and lemon thyme. The button onion petals also infused with a vegetable and lemon thyme stock make this starter picture perfect and a great way to serve eggs over the Easter holiday.
View other fantastic recipes in Great British Chefs’ duck egg collection. You can visit this link for the full Poached duck egg with roasted onion consommé, lemon thyme and smoked duck recipe.
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