Mark Hix's duck egg Lyonnaise - Clarence Court Recipes
Our Mark Hix's duck egg Lyonnaise recipe is the perfect way to fully appreciate the taste and luxury of Clarence Court eggs. Start your taste journey here.
Ingredients
- 4 Clarence Court Duck eggs
- A little vegetable oil for frying
- A 120g piece of guanciale or pancetta, cut into 1cm chunks
- 1 medium onion, peeled, halved and thinly sliced
- A few good knobs of butter
- 6-8 medium-sized new potatoes, cooked, peeled and cut into ½cm slices
- Salt and freshly ground black pepper
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