Confit pigs cheek with potato cake, wilted spring greens and a crispy poached white duck egg

Ingredients (serves 4)

Confit pigs cheekConfit pigs’ cheeks

  • 8 pigs’ cheeks, trimmed of fat and sinew and salted the night before cooking with 10g Salt
  • Goose fat (depending on size of tray, enough to cover cheeks)
  • A sprig of rosemary
  • 1 garlic bulb, sliced in half
  • 50ml apple vinegar

Potato cake

  • 1kg floury potatoes, King Edwards or Maris Pipers
  • 250g savoy cabbage, finely shredded
  • 1 red onion, fine sliced
  • plain flour, for dusting
  • 50g butter
  • salt and pepper
  • 2tbsp rapeseed oil

Crispy poached duck egg

  • 4 white duck eggs
  • plain flour, for dusting
  • 1 egg, beaten
  • 50g breadcrumbs
  • rapeseed oil for frying

Wilted Spring greens

  • 200g spring greens, destalked and finely shredded
  • 20g butter
  • salt and pepper


  1. Preheat the oven to 100°c, place the salted pigs cheeks, sprig of rosemary, garlic and apple vinegar in a deep dish/tray and cover with goose fat. Place foil over the tray, place in the oven and cook for 3 hours. The cheeks can either be used immediately after cooking or can be kept in the goose fat until needed. Reheat in the goose fat. N.B. the cheeks can also be cooked using the sous vide and water bath method.
  2. To make the potato cakes, cut the potatoes into even pieces and cook in a pan of boiling water for 15-20 minutes until tender. Drain well, return to the pan and return to the heat for 30 seconds, shaking occasionally to dry off the excess moisture. Meanwhile, melt half the butter in a pan and fry the red onion gently for 6-8 minutes. Add the cabbage and a good splash of water, cover, and cook for 5 minutes until wilted and softened. Drain and stir the cabbage into the potatoes, with the remaining butter. Mash well, divide into 4 and shape into large potato cakes. Place on a baking tray and chill until needed. When required, heat a little oil in the pan, dust the cakes with a little flour and fry for 4-5 minutes each side until just turning golden and crisp.
  3. For the crispy poached duck eggs, crack the eggs into a cup for ease of transferring into the simmering water. Simmer for 1 minute before removing with a slotted spoon and transferring into chilled water. When chilled, gently dust the poached egg with flour and coat with the beaten egg before coating with seasoned breadcrumbs – deep fry when required.
  4. Pan fry the wilted greens with butter until softened.
  5. Build the dish by, firstly, pan frying the potato cake and placing on a serving plate with the wilted spring greens. Deep fry the duck egg in breadcrumbs and place on top of the potato cake. Slice the confit pig cheeks and lay on top of the wilted spring greens.