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Scrambled duck eggs with smoked eel

The smokey eel combines perfectly with the richness of the duck eggs and cream. For extra luxury top with herring caviar.......10 mins preparation / serves 4


2 finely chopped shallots

180g smoked eel

50g butter

1 x 142ml pot double cream

3 Watercress Lane duck eggs

200g mixed salad leaves

100ml vinaigrette


1. Cut the eel into 1.5cm chunks. Gently fry the chopped shallots in the butter for a few minutes until soft. Add the cream, bring to the boil and season.

2. Crack the eggs into the cream and cook over a low heat for a minute or so, until the egg white starts to coagulate. Take the pan off the heat and stir it all together, letting the residual heat cook the egg into a creamy scramble.

3. Dress the salad and put in the centre of the plates. Top with the scrambled egg and 6 slices of eel.

To download a printable PDF version of this recipe click here