Ingredients

Steps

• Boil a pan of water and simmer duck eggs for 7–8 minutes.
• Refresh eggs in cold water, peel, and scoop yolks into a bowl.
• Finely chop egg whites and mix thoroughly with the yolks.
• Heat olive oil in a heavy pan until it reaches 55°C.
• Cook salmon in the oil for 8–10 minutes until cooked through and pat dry.
• Blanch watercress for 20 seconds, drain, and blend into a fine purée.
• Warm the egg mixture with butter, cream, and seasoning over medium heat.
• Serve the egg mixture over the purée topped with salmon and chervil.