- 4 free-range duck eggs
- 115g/4oz flour
- 2 free-range eggs, lightly beaten
- 115g/4oz breadcrumbs
- 1 medium celeriac, peeled
- salt and freshly ground black pepper
- 1 tbsp vegetable oil
- 50g/2oz butter
- 1 sprig thyme
- 3 tbsp mayonnaise
- ½ lemon, juice only
- 3 tbsp extra virgin olive oil
- 1 tsp grated truffle
- 1 handful celery leaves
- 1 handful watercress, leaves picked
- 1 fresh truffle, finely shaved
- Bring a pan of salted water to a rolling boil. Lower the duck eggs in with a slotted spoon and boil for six minutes. Drain the eggs and place in ice-cold water for 30 minutes.
- Place the flour into a wide shallow bowl, the beaten eggs in another bowl and the breadcrumbs in a third bowl.
- Peel the duck eggs and roll them in flour, then the beaten eggs and finally in the breadcrumbs. Place them on a baking tray and set aside, covered, in the fridge.
- Preheat the oven to 180C/350F/Gas 4.
- Season the whole celeriac with salt and pepper.
- Place a heavy-based oven-proof frying pan over a medium heat. Add the vegetable oil then fry the celeriac gently until golden-brown all over. This will take about 30 minutes. (You will need to balance the celeriac on the side of the frying pan to colour it on all sides.)
- When the celeriac is golden-brown all over, add the butter and the thyme sprig. Place the celeriac into the oven, and bake for 20-30 minutes, basting the celeriac with the butter 2-3 times, or until soft and cooked through. Set aside to cool.
- When cool enough, slice the celeriac very thinly.
- Finely julienne a few slices of the celeriac and mix with the mayonnaise.
- Whisk the lemon juice, olive oil and grated truffle together with a pinch of salt and black pepper to make a dressing.
- Dress the slices of celeriac with the truffle dressing and a pinch of sea salt.
- Heat a deep fat fryer to 190C/375F or place enough oil in a large saucepan to come halfway up the pan and heat until a bread cube dropped in the oil sizzles and turns golden-brown. (CAUTION: Hot oil may be dangerous. Do not leave unattended.)
- Deep-fry the egg straight from the fridge for one minute or until the breadcrumbs are golden-brown. Remove the egg from the oil with a slotted spoon and set aside to drain onto kitchen paper.
- To serve, divide the slices of celeriac among four serving plates – arrange them to get height and show texture.
- Place a spoonful of the finely sliced celeriac in mayonnaise (remoulade) in the centre of each plate.
- Cut the top off each egg to reveal the runny yolk and place the egg on top of the celeriac.
- Scatter the celery and watercress leaves and truffle slices over the dish and serve.