Duck Egg Recipe

Prepare and parboil potatoes

Wash the potatoes thoroughly. Leave the skins on for texture. Cut into 2–2.5 cm (3/4–1 inch) cubes. Place potatoes in a large saucepan, cover with cold salted water, bring to a gentle boil and simmer for 8 minutes until just tender but not falling apart. Drain well in a colander and let steam-dry for 2–3 minutes.

Rough up edges for crispiness

Return the drained potatoes to the empty warm pan. Shake the pan gently over low heat for 1–2 minutes so the edges roughen and remaining moisture evaporates. This helps get a crisp exterior when frying.

Pan-fry potatoes

Heat a large heavy skillet over medium-high heat. Add the olive oil and butter and let the butter melt and foam. Add the potatoes in a single layer (work in two batches if necessary). Cook without moving for 4–5 minutes until the underside is golden and crisp, then toss/turn and continue to cook another 6–8 minutes, turning occasionally until all sides are golden and crisp. Total pan time ~12–15 minutes per batch. Season with the sea salt flakes and freshly ground black pepper toward the end of cooking. Stir in the chopped parsley just before removing from the pan.

Keep warm

Transfer the cooked potatoes to a warm baking tray in a low oven (90–100°C / 200–210°F) to keep crisp while you prepare eggs and garnish.

Prepare mojama and truffle

If using a whole piece of mojama, slice it paper-thin against the grain. If using truffle paste, heat a small spoon until warm and mix gently to loosen. If using fresh black truffle, shave very thinly using a truffle slicer. Stir the lemon zest into the truffle shavings or paste to lift aroma. Reserve.

Optional truffle oil finish

If using truffle oil, have it ready to drizzle at plating. Use sparingly—about 1 tsp for the whole recipe—because it's concentrated.

Fry the duck eggs

Heat a nonstick skillet over medium-low heat with 1 tsp olive oil or a little butter (enough to coat). Crack each duck egg into a small bowl first, then gently slide into the skillet. Cook low and slow until whites are set but yolks remain runny, about 3–4 minutes. For slightly set yolks, cover the pan for the last 30–45 seconds. Season lightly with a pinch of flaky sea salt and a little ground black pepper.

Assemble plates

Divide the warm crispy patatas among four plates (about 250 g potatoes per serving). Arrange 20 g of thin mojama slices atop each portion of potatoes. Place one fried duck egg on each portion. Scatter a few thin shavings of black truffle over the egg and potatoes (about 2–3 g truffle per plate). If using truffle paste, dot small spoonfuls around the potatoes. Finish each plate with a light drizzle of truffle oil (optional), a dusting of lemon zest, a few microgreens or baby watercress, and a final sprinkle of flaky sea salt.

Serve immediately while the potatoes are hot and crisp and the duck egg yolks are runny so diners can break the yolk over the potatoes and mojama, creating a rich, savory sauce. Provide a small spoon for spreading mojama if diners prefer. Leftovers: refrigerate components separately; re-crisp potatoes in a 200°C oven for 8–10 minutes, reheat eggs gently if needed (will lose runniness).