Deep-fried crispy duck egg with duck confit salad Archive

Ingredients

• 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
• 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