Black Pudding, Bacon, Duck Egg & Home Made Brown Sauce

Method for Black Pudding

1. Pane' the black pudding by passing through flour, then beaten egg & finally the breadcrumbs and reserve
2. Heat the oil in a deep sided frying pan or alternatively use a deep fat fryer set to 180oc, cook the black pudding until golden brown and crunchy
3. Keep the fritters warm
4. Grill the streaky bacon turning once until golden brown & crisp
5. Fry the eggs in foaming butter
6. Place a egg on top of black pudding onto 4 warm serving plates
7. Place the crisp bacon on the side of the fritter
8. Finish with fresh peppery watercress & little pots of brown sauce
9. Serve alongside thick cut toast and lots of butter

Method for Brown Sauce

1. Simply cook all ingredients together over a gentle heat for approximately 45 minutes
2. The mix should be rich and glossy
3. Transfer to a blender and puree
4. Pass and reserve
5. Refrigerated will last up to 3 months in sterile jars