Boil duck eggs in salted water for six minutes then chill in ice water for 30 minutes.
Prepare separate bowls for flour, beaten eggs, and breadcrumbs.
Peel eggs, coat in flour, beaten egg, and breadcrumbs, then refrigerate on a tray.
Preheat the oven to 180°C.
Season the whole celeriac with salt and pepper.
Fry celeriac in vegetable oil over medium heat for 30 minutes until golden.
Add butter and thyme then bake in the oven at 180°C for 20-30 minutes while basting.
Cool the celeriac and slice it very thinly.
Julienne a few celeriac slices and mix with mayonnaise.
Whisk lemon juice, olive oil, and grated truffle with seasoning to create a dressing.
Dress the celeriac slices with truffle dressing and sea salt.
Heat deep-fryer oil to 190°C.
Deep-fry the chilled eggs for one minute until golden and drain on paper.
Arrange celeriac slices on four plates to create height.
Place a spoonful of the celeriac remoulade in the center of each plate.
Cut the top off each egg and place on the celeriac.
Garnish with celery leaves, watercress, and truffle slices.