A duck egg with faux haggis
Now. Something to think about while you read this recipe: these photos were taken about a year ago. When I still hadn’t really understood what I wanted to do with the blog and when my photography skills were somewhat less refined. That’s why there’s only one photo of the ingredients and about sixteen dark, unfocused ones of the final result…
That said the recipe is pretty simple so hopefully everything will be ok!
The idea for this dish arrived the morning after I had been to a very expensive market in Madrid and found goose eggs. I love eggs, but goose eggs are my absolute favourite (still haven’t tasted ostrich though..). Excited, elated and enthusiastic, I brought two home and then started thinking about what I could do with them.
And then I had it: blood sausage! or Haggis! or something similar! AHA!
On a mission, I trekked to first one, then two, then three butchers and discovered that no, I couldn’t buy pig’s blood. There was no way, unless I went to the countryside and killed my own (basically).
So what could I do?! Have something else? Change my mind?? Nope. I’d make it some other way.
This is what I did. It took a very, very short time and was quite decent. NOTHING like haggis or blood sausage or sanguinaccio, but a lovely match to the earthy duck egg.
As I said, this is the only photo I have of the process. So we’ll go with words instead of photos!
– boil the spelt according to the directions on the box.
– chop up in tiiiiiny pieces the scallion (because it’s sweeter than onion) and the garlic (just because).
– chop up the livers and the hearts, and then zap them once or twice in the blender so they’re reduced to a pulp.
– in a pan, lightly fry the garlic and scallion. You don’t want to burn them, so be careful!
– when they start to become transparent and soft, add the livers and cook on a low fire, stirring continuously so they don’t stick. Add: salt, pepper and your choice of alcohol. I usually use brandy or port for liver, but if you don’t have them handy white or red wine will be fine. Let the alcohol evaporate. Add some nutmeg and cinnamon and cook through. Rosemary would probably be fine to add, too.
– remove from the fire and add the cooked spelt while the liver mix is still hot, so the spelt absorbs some of the taste.
– arrange on the plate and add your fried egg….
et voilà!
3 Comments on “A duck egg with faux haggis”
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Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
fullofdaisies.com 
I was craving for a yummy egg recipe and luckily got yours.
Thanks, excellent combo 🙂
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Thank s Ema! Let me know how it goes 😊
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Hey, I’ll let ya know for sure. I love Haggis, the Traditional Scottish Recipes.
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