Boil water with vinegar and salt and prepare a bowl of iced water.
Boil four eggs for five minutes and transfer immediately to iced water.
Whisk the remaining egg with seasoning and set out seasoned bowls of flour and breadcrumbs.
Peel the boiled eggs, coat in flour, dip in beaten egg, roll in breadcrumbs, and chill.
Boil rice wine vinegar, sugar, and salt, then pour over shallots and cherries to cool.
Whisk sherry vinegar and olive oil together to make the dressing.
Combine salad leaves, duck meat, strained shallots, and cherries in a bowl with dressing.
Heat vegetable oil to 180°C in a deep-fat fryer.
Roll eggs in a second layer of breadcrumbs and deep-fry until golden-brown.
Drain eggs on kitchen paper and sprinkle with salt.
Plate the salad nests, top with an open crispy egg and scattered crispy bacon.