Ingredients

• 15 large potatoes suitable for chipping
• vegetable oil
• for deep-frying
• salt and freshly ground black pepper
• 4 thick slices good-quality ham
• 75g/3oz butter
• 4 duck eggs
• 2 tbsp chopped fresh parsley

Directions

• Trim the ends of the potatoes and cut into chips. Cook in salted boiling water for 5-6 minutes
• or until just tender
• then drain.
• Heat the oil in a deep fat fryer to 140C/285F (CAUTION: Hot oil may be dangerous. Do not leave unattended.) Fry the chips for 8-10 minutes
• then remove from the oil and set aside to drain on kitchen paper.
• To serve
• reheat the oil to 180C/350F and fry the chips for 4-5 minutes
• or until crisp and golden-brown. Remove from the oil
• set aside to drain on kitchen paper and season with salt.
• Fill a frying pan with 1cm/½in water and bring to the boil. Add the butter and once it has melted
• add the sliced ham and cook for 1-2 minutes.
• Remove the ham slices and place onto serving plates. Season with freshly ground black pepper.
• In a frying pan add a little vegetable oil and fry the duck eggs until cooked to your liking. Place on the serving plates
• season with salt and freshly ground black pepper and serve the chips alongside.