Anna Haugh served up duck eggs en cocotte with smoked haddock and bechamel sauce on Royal Recipes with Michael Buerk.

The ingredients are: 400ml milk, 200ml double cream, 1 bay leaf, ½ tsp black peppercorns, 200g undyed smoked haddock, 25g butter, plus extra for greasing, 25g plain flour, 4 duck eggs, 2 tbsp finely grated Parmesan, 1 tbsp finely chopped chives and buttered toast, to serve.

See recipes for the Royal family in the book titled: The Royal Touch: Simply Stunning Home Cooking from a Royal Chef, available from Amazon now.