Chinese cured sausage (Lap Cheong), Shaoxing wine and five spice powder in the sausagemeat - an oriental take if you like. This may all sounds very unconventional but the yielding result is utterly scrumptious I can assure you. The rich duck eggs stood up to the sweet aromatic flavour very well. I had them served warm straight from the fryer with some of my homemade Nonya Achar (pickle) and it was delicious. I also took one to work with me the following day and the oozy yolk were the envy of my colleagues. Result!
Ingredients (Makes 6)
6 duck eggs
450g good quality pork sausagemeat
2 Chinese cured sausages/Lap cheong, finely chopped
1 tsp five spice powder
1 tbsp Shaoxing rice wine
Sea salt and freshly ground black pepper
50g plain flour
2 medium eggs, beaten, for coating
200g Japanese panko (substitute this for breadcrumbs if not available)
Sunflower or vegetable oil for deep frying
Bring a pot of water to the boil and boil the eggs for 7 minutes. Drain and immediately cool in cold running water. Once cooled, peel away the shells and set aside.
In a large bowl, add the sausagemeat , lap cheung, five spice, shaoxing rice wine and mix thoroughly. Season with a good pinch of salt and black pepper.
Divide the mixture into six portion. Roll each portion into a bal and then flatten it onto a work surface, roughly 3mm thick. Dust the boiled egg into the flour, shake off any excess and place onto the middle of the flattened sausagemeat.