Gammon Osso Buco With Fried Duck Egg And Pickled Onion Rings
Cook like a pro
- 4 bone-in gammon leg steaks
For the Pickled Onion Rings
- 2 large pickled onions
- 200g plain flour
- 200ml milk
- 4 duck eggs
- 1 Knob butter
- Rapeseed oil
- Watercress leaves to garnish
Lightly oil a baking tray an lay the gammon steaks flat on top. Grill for 4-5 minutes on both sides until the fat is nice and golden and crispy.
To prepare the pickled onion rings. Cut the onions into thin slices and discard the centres. Coat i the milk and dust with the flour.
Dust off any excess flour and repeat the process.
Cook in a deep-fryer until golden and crispy. Remove the rings and transfer to a plate lined with kitchen paper. Sprinkle with a little salt.
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 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.