Gammon Osso Buco With Fried Duck Egg And Pickled Onion Rings
Cook like a pro
- 4 Gammon leg steaks, with the bone in
Pickled onion rings
- 2 Pickled onions, large
- 200g (7oz) Plain flour
- 200ml (7fl oz) Milk
- 4 Duck eggs
- 1 Knob butter
- Rapeseed oil
Begin by making the pickled onion rings. Cut the onions into thin slices and discard the centres.
Pass the outer shells of the onion through milk, then flour.
Dust off any excess flour and repeat the process.
Deep fry until they turn golden and crispy.
Remove from the fryer and leave to rest on kitchen paper.
Sprinkle with a little salt.
Lightly oil a baking tray and lay the gammon steaks flat on top. Grill for 4-5 minutes on both sides until the fat is nice and golden and crispy.
Fry the eggs in a little rapeseed oil and a knob of butter.
To serve, place each piece of gammon on separate plates with a fried egg on the side.
Garnish with the deep fried pickled onion rings and a sprig of watercress.
You can also serve it with James Mackenzie’s homemade gooseberry ketchup.
Note: Gammon steak will work just as well as leg steaks.
Recipe courtesy of James Mackenzie.