Crispy Quack Eggs with Radish Mayonnaise

First, prepare the crispy quack eggs. Make the five-spice blend. Place the coriander seeds, star anise, cinnamon stick, peppercorns and cloves into a spice grinder or use a pestle and mortar and grind the spices to a powder. It’s best to grind your own spices as it releases their essential oils in time for you to capture the flavours in your meal.

Place half of the duck meat into a food processor, along with the ground spices. Add 1 hen’s egg, the Worcestershire sauce, thyme and 1/2 teaspoon of coarse salt and process for 10 seconds. Add the rest of the duck and pulse until just combined. Transfer the duck mixture to a bowl, then cover and refrigerate for 30 minutes so that the mixture becomes firmer.

Cook the quail’s eggs in a covered pan of boiling water for 1 and half minutes, then remove the eggs using a slotted spoon and place them in a bowl of iced water to cool. Once cold, peel the eggs carefully.

Divide and shape the duck mixture into 12 equal balls. Press each ball of duck mixture flat, place a quail’s egg in the centre of each one and then wrap the duck mixture around the egg, enclosing each egg completely. Place the quack eggs on a plate and chill in the fridge for 10 minutes.

Place the plain flour in a small bowl and season with salt and pepper. Crack the remaining 2 hen’s eggs into another small bowl and whisk lightly. Place the breadcrumbs in a third small bowl.

First, roll a duck-covered egg in the seasoned flour, tapping off the excess flour, then roll it in the whisked eggs and then finally in the breadcrumbs, making sure it is evenly coated all over. Repeat this process until all 12 duck-covered eggs are coated. Return to the plate and chill in the fridge for 15–20 minutes to rest and firm up.

Meanwhile, prepare the radish mayonnaise. Place the horseradish, mustard, cider vinegar and egg yolks in a bowl and season lightly with salt and pepper. Whisk together until blended using a balloon whisk, then very slowly whisk in the olive oil, adding it in a slow, steady drizzle. If the mayonnaise becomes a bit thick before you have added all the oil, whisk in 1 tablespoon hot water, then continue slowly adding the oil until it is all incorporated. Taste and adjust the seasoning, if needed.

Wash the radishes and leaves and pat dry. Finely slice the radishes and cut the leaves into thin julienne (matchstick) strips, then fold both into the mayonnaise. Cover and chill until needed.

To cook the quack eggs, heat some sunflower oil in an electric deep-fat fryer or in a deep frying pan to a temperature of 160°C (or until a small piece of bread browns within 20 seconds in the hot oil). Once the oil is hot enough, deep-fry the breadcrumbed eggs in the hot oil for about 3 minutes or until golden brown and crisp all over – you will need to deep-fry the eggs in two batches. Using a slotted spoon, remove and drain the cooked eggs on kitchen paper.

Serve the deep-fried quack eggs hot or warm, sprinkled with coarse sea salt, and serve the radish mayonnaise spooned alongside.

Cook’s Note

If there is any leftover radish mayonnaise, store it in an airtight container in the fridge and use within 3 days.