This is the starter on my du jour menu this week. The duck egg is cooked in a small shot glass and gently steamed until the egg white has set and the yolk is still runny. The flavours here work well together with the salty bacon, sweet syrup, rich duck egg, bitter micro celery and earthy asparagus compote. Received good comments from the restaurasnt so far. It is playful and suprising when the egg is cut into..JPG)
