Wilding's Golden Duck Egg

You have to love the scotch egg, being that it’s almost a mobile meal that can be packed full of high nutritional value and sustenance yet doesn’t have to resemble what’s available 24/7 from every forecourt in the nation.

Here’s our recipe for Wilding’s ‘duckadent’ Scotch Egg for the modern culinary age; The Golden Duck Egg, albeit not Scotch but from near Salisbury.

We’ve rebooted the traditional format for something with extra richness. A soft boiled duck egg is encased in shredded confit duck leg which is dressed with Hoisin sauce. And then for the pièce de résistance; an outer coating of Wilding’s Peking Duck Crackling crumbs, which skilfully avoids the gluten and carbs.

Here’s how we did it, with the usual additional detail.


1 fresh Duck Egg (room temperature)
1 fresh Duck Leg
2 x Wilding’s Traditional Peking Duck Crackling (lightly broken into crumbs)
2 x tsp of hoisin sauce
A little rice flour (for dusting)
1 hens egg (for egg wash)
Salt and Pepper to taste


Boil the egg in salted water and a little bit of vinegar, the vinegar stops the whites leaking out if the egg were to break in the heat, but being that the egg is room temperature this shouldn’t happen. I cooked the egg in the photo for 6 mins, then removed from the water for 4 mins before chilling in a bowl under a running water. Chilling the egg like this stops any cooking and also avoids a black ring around the egg that you sometimes see otherwise.

Confit the duck leg by gently cooking submerged in duck fat in a pan for 2 hours. The fat should be around 80c to 85c and you should just see the occasional bubble rise from the bottom of the pan. The gentle heat allows the connective tissue and collagen to denature, leaving the duck leg tender and succulent.   

Once the duck leg has cooked and cooled down, pull the meat off the bones, ensuring that the  fine needle like bone is removed. Gently chop with a knife before placing in a bowl, mix in the Hoisin Sauce and a little salt and pepper with a fork so that the duck meat can easily be molded around the egg at a later stage.

Remove the shell from the egg and place in a bowl with the rice flour. A little dusting of rice flour gives the duck meat a chance to adhere to the egg and avoids any gaps for an ‘all in one’ look and feel.

I find it useful to lay out some cling film and place the confit meat onto it, you can then fold this over the meat and press with your fingers so that you have a nice round shape that should cover the egg.

Open out the cling film and place the the egg in the centre. Slide the clingfilm, meat and egg into the palm of your hand and continue to fold the duck around the egg. A bit of careful molding of the duck is useful here, ensuring you have a nice shape and that there are minimal gaps in the encasing meat.

Chill this in the fridge for 20 minutes before coating again in the rice flour, dipping in the hen’s egg wash and then into the Duck Crackling crumbs. If you’d like a extra deep layer of crackling crumb you can repeat the previous two egg wash dipping and crumbing stages.

All that’s left now is to fry the egg to cook the egg through so that the crumb is fixed to the outside of your Golden Egg. I use duck fat for the frying (a no brainer) which takes just a couple of minutes.

Place on some kitchen towel to take off excess oil and you’re ready to serve with a little pot of Hoisin sauce on the side.


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