Pheasant Breast Burger and Poached Duck Egg on Stilton Cheese Toast

Poached duck egg and pheasant burger on Stilton toast

The pheasant burger used in this recipe was one of a few which were gifted to me, so although they were homemade, I did not make them personally and cannot therefore share the recipe. I do know they were made with pheasant breast, pork fat and a few herbs and spices. I would suggest though that this idea would work equally well with any type of burger, wild game or otherwise, and hope you like the general concept enough to give it a go.

Cook Time

Prep time: 5 min

Cook time: 10 min

Reay in: 15 min

Yields: 1 serving

Ingredients

• 1 pheasant burger
• Vegetable oil for frying
• 1 slice of bread for toasting
• 2 or 3 slices of Stilton cheese, as required
• 1 fresh duck egg
• 2 tablespoons white wine vinegar
• Salt
• Pinch of dried parsley to garnish

Starting to fry pheasant breast

Method

Pour a little oil in to a non-stick frying pan and bring it up to a medium heat. Add the pheasant burger to fry for 4 to 5 minutes each side until done.

Add the vinegar to a pot of cold water (about 2"/5cm deep) and put it on to reach a boil. Break the duck egg carefully into a small drinking glass.

Put your kitchen grill (broiler) on to preheat to a high setting.

When the vinegar water starts to boil, reduce the heat and very carefully pour the duck egg into the water, holding the lip of the glass just above the water level and releasing the egg in one smooth movement. Do not let the lip of the glass actually touch the water. Simmer very gently for 3.5 minutes.

Cutting a circle from hot toast

Make the toast and use a suitable drinking glass or other item as a template to cut as large a circle from it as possible.

Stilton slices laid on hot toast

Arrange the Stilton on the toast to form a single layer, breaking the slices up as and when required to ensure even cover.

Stilton melted on toast

Put the Stilton covered toast on a tray or the grill-pan and back under the heat, just until the cheese melts. Remove to your serving plate.

Pheasant burger is laid on toast

Lift the pheasant burger with a spatula on to the Stilton toast.

Poached duck egg on pheasant burger and Stilton toast

Lift the poached duck egg form the water with a slotted spoon and allow to drain on the spoon for a few seconds. Sit it carefully on the pheasant burger, season with a little salt and garnish with the dried parsley to serve.