Duck eggs have a higher yolk-to-white ratio than chicken eggs, and their yolk takes on a richer orange hue when cooked making it an attractive option for serving to guests. The vegetables can be easily changed for seasonal options depending on the time of year, but courgettes, broad beans and peas are wonderful in the late summer and early autumn.
4 duck eggs
1 green courgette
1 yellow courgette
100g young broad beans
Nasturtium leaves and flowers
100ml very good extra virgin olive oil
1 clove fresh garlic
1 sprig mint
1 sprig fennel tops
1 sprig parsley
1 sprig basil
Place the duck eggs on a perforated tray and cook at 62°c for 90 minutes.
Meanwhile wash and prepare all of the vegetables and herbs. Cut the courgettes and fennel into small pieces; the same size as the broad beans.
Once the eggs are cooked, place the vegetables on a perforated tray and steam the courgettes, peas, fennel and broad beans for 1 minute at 100°c so they maintain a crunch.
Place the steamed vegetables in a small saucepan with a crushed clove of fresh garlic and the extra virgin olive oil and cook on a medium heat for 1 minute.
Add all of the herbs and flowers to the pan and serve immediately.