Haggis pops with a confit duck egg yolk (Serves: 2 – Preparation time: 1 hour)

This recipe came off the back of a conversation that I had earlier in the week with two of my great friends who I met when I was living in Hong Kong.  As normal the topic of food came up and we were pondering the ranking of a pork pie, sausage roll and Scotch egg.  Off the back of that conversation GB piped up that she plans on hosting a Scotch egg party with the idea of an ostrich Scotch egg in the centre and then filtering out to goose, duck, hen and quail.

Whilst I love the idea of a Scotch egg party the thought of one absolutely massive ostrich egg did not appeal to me hugely.  However, it got me thinking – what if you confit the yolk and served with small pork or chorizo bites then that could be awesome!  Not being the type of person to leave an idea alone and what with it being Burns Night this week and haggis being readily available I decided to give it a go albeit on a somewhat smaller scale.  The result was delicious and this is definitely a recipe that I will be repeating!

Is it worth the effort of confiting the yolk? A thousand times YES – whilst it may take an hour to cook it is incredibly simple to do and at the end of it you get an egg yolk that is warm,silky and creates a wonderful sauce to dip the crunchy haggis pops in one you cut into it.  This is absolutely a recipe worth trying if you can get your hands some haggis!  Enjoy.


Haggis pops with a confit duck egg yolk
Serves: 2
Preparation time: 1 hour


  • 200g haggis
  • 2 duck eggs
  • 75-100g breadcrumbs
  • 2 small handfuls watercress
  • Pinch of flaked sea salt
  • Olive oil (for confit)
  • Rapeseed oil (for frying)


  1. Preheat oven to 65°C.
  2. Separate your eggs, place the yolks in a small pan that you have filled with olive oil so that the yolks are submerged.
  3. `Place in the oven and cook for 55 minutes then carefully remove from the pan using a slotted spoon and leave to drain a little before plating up.
  4. Prepare your haggis pops, divide the haggis into 10 pieces and shape into small balls.
  5. Dip each of the haggis balls in the egg white and then coat with the breadcrumbs.
  6. Pour enough rapeseed oil into a saucepan to deep-fry the haggis pops, heat the oil on a high until it is very hot. To test if it is ready drop a small piece of haggis in the oil and see if the oil bubbles around it then you should be good to go.
  7. Fry your pops two or three at a time cooking for 2-3 minutes until the pops turn golden brown and float on the surface of the oil, carefully remove using a slotted spoon and drain on a piece of kitchen paper. Repeat until all the pops are cooked.
  8. Finally plate up, place a small handful on each plate, carefully place an egg yolk in the centre and surround with the haggis pops. Just before serving put a small pinch of flaked sea salt on top of the egg yolk.  Serve immediately.

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