Ingredients
For the duck eggs
4 free-range duck eggs
salt and freshly ground black pepper
For the asparagus
20 asparagus spears, woody ends removed, stalks peeled
20g/1oz unsalted Jersey butter, melted
salt and freshly ground black pepper
For the herb sabayon
3 free-range egg yolks
3 tbsp water
20g/1oz unsalted Jersey butter, melted
lemon juice, to taste
salt and freshly ground black pepper
1 tbsp chopped fresh chervil
1 tbsp chopped fresh dill
1 tbsp chopped fresh chives
For the shiitake mushrooms
100g/4oz unsalted Jersey butter
4 large shiitake mushrooms, stalks removed, each cut into eight wedges
salt and freshly ground black pepper
½ lemon, juice only
1 small bunch fresh chives, chopped
For the garnish
16 pea shoots
Method
1. For the duck eggs, place the duck eggs into a water bath set at 62C/145F and cook for three hours (use a digital thermometer to check the temperature). Remove the eggs and plunge into ice water to cool down, then peel the eggs and store in an air-tight container until needed.
2. For the asparagus, blanch the asparagus in a pan of boiling salted water for 3-4 minutes, or until tender. Drain and refresh in ice water, then drain and set aside until needed.
3. For the herb sabayon, whisk the egg yolks and water together in a bowl set over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk until the eggs are pale and have doubled in volume, then whisk in the melted butter until smooth. Season, to taste, with lemon juice, salt and freshly ground black pepper.
4. Pass the mixture through a fine sieve into a clean bowl, then stir in the chopped fresh herbs. Cover the bowl with cling film and leave in a warm place until needed.
5. For the shiitake mushrooms, melt the butter in a pan until foaming, then lightly fry the mushrooms for 2-3 minutes, or until tender. Season with salt and freshly ground black pepper, squeeze in the lemon juice and garnish with the chopped chives.
6. To serve, place the duck eggs into a pan of hot water to warm through for a few minutes. Reheat the asparagus in a pan of boiling salted water for one minute, then drain and toss in a bowl with the melted butter and season with salt and freshly ground black pepper.
7. Divide the asparagus spears among four serving plates. Carefully remove the duck eggs from the water with a slotted spoon and drain on kitchen paper. Season the eggs with salt and freshly ground black pepper and place on top of the asparagus. Spoon on the mushrooms next to the asparagus and drizzle the herb sabayon around the plate, then garnish with the pea shoots.
