Ingredients

• 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

Directions

• 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.