Ingredients

• 2 duck eggs
• 1 bay leaf
• 1 sprig thyme
• 1 garlic clove
• 330g/11½oz duck fat
• 1 courgette
• thinly sliced into half moon shapes
• 240g/9oz sushi-grade yellow fin tuna
• cut into small dice
• 1 pink grapefruit
• peeled
• cut into segments and diced
• juice reserved
• 1 firm mango
• peeled and sliced
• 1 stick fresh horseradish
• ¼ loaf sourdough
• cut into slices
• to serve
• 3 tbsp olive oil
• salt

Directions

• Separate the eggs and place the yolks in a pan of warm duck fat. Save the whites for another recipe. Add the bay leaf
• thyme and garlic to the fat.
• Cook the yolks for 30 minutes
• maintaining a temperature of 53C. Carefully remove the yolks from the pan with a slotted spoon. Set aside.
• Meanwhile
• blanch the courgette in a pan of boiling water for a few seconds. Quickly drain and cool.
• Mix together the tuna and grapefruit and season with salt.
• Dress the mango and courgette in two 8cm/3in metal cooking rings placed on serving plates
• top with the tuna and then finish with an egg yolk on top. Grate a little fresh horseradish over the top.
• Whisk together a tablespoon of the reserved grapefruit juice and the olive oil and drizzle over the tartare. Serve with grilled sourdough soldiers.