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