Œufs à la Coque

Soft-boiled eggs in their shell served in an egg cup with toasted mouillettes for dipping into the runny yolk.

Ingredients

• 600g duck legs
• 300g egg noodles
• 2 tbsp minced garlic
• 1/2 tsp fresh thyme
• 3 tbsp unsalted butter
• a generous handful of button mushrooms
• a handful of fresh parsley, chopped
• crème fraîche, for serving
• 2 cups dry red wine
• 1/2 tsp cracked black peppercorns

Instructions

1. 1

   Gather and prep the arborio rice and beef chuck, measuring everything out so it is ready to go.

2. 2

   Heat unsalted butter in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced leeks and leeks, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the beef chuck, season with fresh thyme, and cook until just done, about 4 mins.

5. 5

   Warm the arborio rice alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the arborio rice and spoon the cooked mixture over the top.

7. 7

   Drizzle with lemon zest and finish with a sprinkle of chervil.

8. 8

   Serve immediately while everything is warm.

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