Duck Egg, Black Pudding and Arbroath Smokie Stack

I love to cook with inspiring local ingredients, most of the time this means the wonderful range of treats available in my home county of Devon, but when away working in Aberdeen, I love to search out the local treats and work out a new way of using them.

I had a lovely slice of Stornoway Black Pudding, made with lambs blood, an Arbroath Smokie, a fantastic smoky hot smoked haddock with a lovely creamy flesh, and a lovely duck egg.

I fried off the black pudding in a little rapeseed oil, with the duck egg until both were crispy on the edges (with the egg still runny of course) and then plated up with the pudding on the bottom, some flakes of the smokie, and finally the duck egg sitting proudly on top.

Cut into the egg and let the yolk ooze out through the fish and black pudding.  The rich taste of the black pudding marry well with the smoky creaminess of the smokie, and the egg simply takes this combination to a heavenly level.

Simply enjoy!

 

5 responses to this post.

  1. […] recipe is a rework of the Duck Egg, Black Pudding and Arbroath Smokie Stack I came up with last year, and intended as a toast to my Scottish friends and colleagues with Burns […]

    Reply

  2. Fantastic 😉

    Reply

  3. Sounds absolutely delicious!

    Reply

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