Smoked Duck Egg with Jamón Ibérico and Pea Mousseline

Name: Smoked Duck Egg with Jamón Ibérico and Pea Mousseline
Ingredients: 10 duck eggs; 1-2 cups rosewood woodchips, soaked in cold water for 1 hour, drained (see note); Ibérico crumbs; 10 gm duck fat; 10 gm jamón Ibérico, finely chopped (see note); 10 gm pancetta, finely chopped; 20 gm brioche crumbs; 1 thyme sprig, leaves only; Oloroso sherry jelly; 300 ml oloroso sherry (see note); 2 gm powdered agar agar (see note); Pea mousseline; 30 ml vegetable oil; 75 gm finely chopped onion (about ½ small onion); 2 thyme sprigs, leaves finely chopped; 1 garlic clove, finely chopped; 50 gm butter; 400 ml chicken stock; 320 gm podded peas (790gm unpodded); 60 ml milk (¼ cup)

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Australian Gourmet Traveller recipe for smoked duck egg with jamón Ibérico crumbs and pea mousseline by Justin North from Sydney restaurant Becasse.

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Ingredients

10 duck eggs
1-2 cups rosewood woodchips, soaked in cold water for 1 hour, drained (see note)
Ibérico crumbs
10 gm duck fat
10 gm jamón Ibérico, finely chopped (see note)
10 gm pancetta, finely chopped
20 gm brioche crumbs
1 thyme sprig, leaves only
Oloroso sherry jelly
300 ml oloroso sherry (see note)
2 gm powdered agar agar (see note)
Pea mousseline
30 ml vegetable oil
75 gm finely chopped onion (about ½ small onion)
2 thyme sprigs, leaves finely chopped
1 garlic clove, finely chopped
50 gm butter
400 ml chicken stock
320 gm podded peas (790gm unpodded)
60 ml milk (¼ cup)