- 4 duck eggs
- 50g/2oz unsalted butter, softened
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- 500ml/½ litre olive oil
- 200g/7oz kiln-roasted cured salmon fillet, sliced into 4 pieces
- 110g/4oz watercress, leaves picked
- fresh chervil sprigs
- For the duck eggs, bring a pan of water to the boil. Using a slotted spoon, gently lower the duck eggs into the water and simmer gently for 7-8 minutes to soft-boil the eggs.
- Using a slotted spoon, remove the eggs from the water and refresh in a bowl of cold water. Carefully peel off the shells, then slice each egg in half and scoop out the runny yolks into a large bowl.
- Finely chop the egg whites and add to the bowl with the egg yolks. Mix well until the whites are evenly coated in the yolk. Set aside.
- For the salmon, pour the olive oil into a heavy-based pan and place over a very low heat, preferably with a heat diffuser underneath the pan. Heat the oil slowly until it registers 55C/130F on a cooking thermometer.
- Gently lower the salmon into the oil and cook, keeping the temperature consistent by lowering or increasing the heat as necessary, for 8-10 minutes, or until the fish is cooked through. Remove the fish with a slotted spoon and pat dry with kitchen paper.
- For the watercress, bring a pan of salted water to the boil, add the watercress and blanch for 20 seconds, or until the leaves are just wilted but still bright green. Drain, then transfer to a food processor and blend to a fine purée. Pour into a warm bowl.
- Place the chopped duck eggs into a pan with the butter, cream, salt and freshly ground black pepper and gently warm through over a medium heat.
- To serve, spoon the watercress purée into the base of four serving bowls and cover with the chopped duck eggs. Top with a portion of salmon fillet, garnish with the chervil sprigs and serve.