Ingredients

Ingredients For the crispy eggs

• 2 tbsp white wine vinegar

• sea salt

• 5 free-range duck eggs

• freshly ground black pepper

• 115g/4oz plain flour

• 200g/7oz fresh breadcrumbs

• vegetable oil, for deep-frying

For the duck confit salad

• 125ml/4fl oz rice wine vinegar

• 2 tbsp sugar

• 2 large shallots, finely sliced

• 100g/3½oz cherries, stoned

• 2 tbsp sherry vinegar

• 50ml/2fl oz extra virgin olive oil

• 50g/1¾oz frisée lettuce

• 15g/½oz fresh coriander leaves

• small punnet fresh cress

• small handful pea shoots

• 1 ready-made confit duck leg, meat picked from the bone and roughly chopped

• 4 slices streaky bacon, cooked until crisp between two baking sheets

Description

Cherries Make A Brilliant Match To The Duck Confit, While The Crispy Eggs Make It An Extra Special Starter.

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