Boiled Egg & Soldiers Recipe - Great British Chefs

Ingredients

• 2 pinches of saffron strands
• 280ml of water
• 500g of white bread flour, plus extra for dusting
• 120g of fermented bread dough
• 30g of fresh yeast
• 15g of soft butter
• 1 tsp organic bread improver
• 20g of salt
• 2 duck breasts, each weighing 225g
• 100g of flaky sea salt
• 100g of sugar
• 1 orange, zested
• 1 tbsp of Chinese five-spice powder
• 40ml of olive oil
• 20g of caster sugar
• salt
• black pepper, freshly ground
• 4 free-range duck eggs
• 50g of plain flour
• 1 egg
• 20ml of milk
• vegetable oil
• 12 asparagus spears
• 1 tbsp of unsalted butter