April 13th, 2009


Crispy Quack Eggs with Radish Mayonnaise

The inspiration for this dish came from Stephen Williams,the chef at the Harwood Arms. We went there last week to take photos of the pub and Stephen served up some amazing food. Amongst his array of dishes was a venison Scotch egg. It was delicious and we thought it was ingenious.

Inspired by Stephen recipes,we decided to use quails eggs and slow cooked duck legs, so the name quack eggs was born. We had a giggle and hope that you will find it funny too.

I cooked the duck legs in the water bath for 8 hours, flaked the meat and made a freshly ground aromatic five spice blend to flavour the duck meat.

The radish mayonnaise is also a true delight. I found fresh horseradish and breakfast radishes at our local farmers market on Saturday morning. I made a horseradish mayonnaise in the thermomix using grain mustard and olive oil and then folded in sliced fresh breakfast radishes and julienned radish leaves. Delicious!

These crispy quack eggs with radish mayonnaise made a lovely lunch on the terrace in the sun with a glass of ice-cold shandy.


Freshly Ground Five Spice
  • 5g coriander seeds
  • 1 star anise
  • ½ cinnamon stick
  • 3 in number white pepper corns
  • 3 in number cloves
  • 1tsp fresh thyme rough chopped
  • ½ tsp course sea salt

Place all the ingredients for the spice mix into the Thermomix, gradually turn the speed to 10 and grind the spices for 20 seconds until fine.

Repeat the grinding process if the spice mix is not fine enough.

Crispy Quack Eggs
  • 12 quails eggs
  • 200g flaked slow cooked duck meat
  • 1 medium free-range egg
  • 1tbs Worcester sauce
  • Freshly ground five spice

Boil the quails eggs for 1 minute 35 seconds in boiling water, cool and peel.

Place half of the flaked duck meat into the thermomix bowl with the ground spices; add the egg and Worcester sauce. Mix for 10 seconds at speed 10.


Add the rest of the duck and mix for 10 seconds at speed 4.

Transfer the duck mixture to a clean container and refrigerate for 30 minutes so that the mixture becomes firmer.

Lay a double layer of Clingfilm on a clean work surface, spread the duck on top and then place a sheet of parchment paper on top. Use a rolling pin to roll the duck mixture to a thickness of about 5mm. Use a 7cm cutter in diameter to cut 12 duck circles, dip the cutter in flour if the meat sticks to the cutter.

Lift the duck meat into your hand and place a quail’s egg in the centre.


Gently wrap the meat around the egg and seal completely.

Pane the quack eggs
  • 100g plain flour
  • Salt and pepper
  • 100g Panko Honey bready crumbs
  • 2 free-range eggs

Season the plain flour with salt and freshly cracked black pepper and place the flour in a small bowl.

Whisk the eggs lightly and pour the mixture into a small bowl.

Place the breadcrumbs in a small bowl.

First roll the duck covered eggs in the seasoned flour, tap off access flour then roll it in the whisked egg, then roll it in the breadcrumbs.

Repeat this process until all 12 eggs are paned.

Heat a deep fat fryer with vegetable oil to 170°C.

Deep fry the eggs until golden brown drain them on kitchen paper.

Serve the freshly cooked quack eggs with coarse sea salt and the radish Mayonnaise.

Radish Mayonnaise

  • 15g peeled fresh horseradish, roughly chopped
  • 1tsp grain mustard
  • 50g free-range egg yolk
  • Salt and Pepper
  • 2tsp Aspall cyder raspberry vinegar
  • 200g olive oil
  • 3 whole radishes with leaves

Place the horseradish, mustard, vinegar and egg yolks in the thermomix jug with salt and pepper.

Grind on speed 10 for 20 seconds. Scrape the sides down and repeat the grinding for the second time to ensure that the horseradish is ground finely.

Insert the butterfly whisk. Set the timer for 3 minutes at speed 4, pour the olive oil slowly onto the cup so that it drips slowly into the jug.

quack8Scrape down the sides, adjust the seasoning if needed and mix again for 10 seconds at speed 4.

Wash the radishes and leaves, slice the radishes finely and julienne the leaves, fold into the mayonnaise.

Makes 12 quack eggs

Food Fanatics Tip
Keep the Radish Mayonnaise in a clean container refrigerated for up to three days.

Print Recipe Print Recipe with Photo

6 Comments to “Crispy Quack Eggs with Radish Mayonnaise”

  1. Stephen says:

    I took my son there last week (17th), we had the scotch egg and it definately had the wow factor!! The yolk was very runny and warm, the venison worked well and the crispy coating with the salt finished it off brilliantly. Booked to go back!!


  2. david henry says:

    Look really good i might give them a whirl just ordered my thermomix yesterday.

  3. Robert says:

    Variations on Scotch eggs have become a sentimental favorite. I was involved in a bit of a challenge and actually pulled off a soft yolk version based on chicken fried steak that was outstanding.

    Although not exactly venison, I do have quite a bit of moose that would allow an ungulate wrapped version.

    Excellent recipe and wonderfully photographed.

  4. Madalene says:

    Hi Paula,

    You do not necessarily need a deep fryer, use a deep small saucepan fill with sunflower oil.

    I use a normal thermometer to check the temperature, the same one I use for making jam.
    I also do not have a deep fryer and this trick works a treat for me.

    Be extra careful, do not leave the oil unattended and do not let it get too hot as it will catch fire. Be alert and in control.



  5. paula says:

    I’ve been greedily thinking about visiting the Harwood arms for a while now in the hope of trying their venison scotch eggs. What a lovely idea to try them with quail’s eggs – if only I had a deep fryer!

  6. Alex says:

    Quack eggs – what a great name! They look delicious too…

Leave a Comment