Chef Jason Hornbuckle serves up a delicious looking crispy duck egg with celery and hazelnut salad on James Martin: Home Comfort.
Jason says: “Duck eggs are a lot richer than chicken eggs and works well in cooking as long as you prepare them well.”
Jason makes his crispy duck egg dish by first boiling the egg for about 6 minutes then put into ice and remove the shell. He then coats the egg in celery salt, coriander seeds and bread crumbs before deep frying.
Jason serves his egg with a hazelnut, celery, watercress and rocket salad.