Soufflé of organic duck egg, French toast fingers and maple infusion

11 September 2006
Soufflé of organic duck egg, French toast fingers and maple infusion

To avoid the risk of contamination, the egg shells should be sterilised in boiling water.


(serves four)

For the French toast
2 eggs
200ml fresh milk
30g caster sugar, plus extra for dusting
2 thick slices of sourdough bread
50g butter
For the souffllé
150ml custard cream, made with duck egg yolks
1/4tsp cinnamon
1/4tsp Chinese five spice
4 duck egg whites
20g caster sugar
4 duck egg shells, with tops cut off (see note)
100ml maple syrup


Beat the two eggs together with the milk and sugar. Cut bread into fingers, pour over the egg and milk and leave until soft. Pan-fry in butter and dust with sugar.

In a bowl, mix the custard cream with the cinnamon and Chinese five spice. Beat the duck egg whites with 20g sugar until very firm. Mix one-quarter of the whites into the custard then fold in the rest.

Fill the duck eggs with the souffllé base (you may have some mixture over). Bake them in the oven at 175°C until well risen.

Warm the maple syrup and serve it on the side along with the French toast fingers.

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