Baked duck egg, duck livers & chorizo

Chewton Glen, Hampshire

12 duck livers, sinew removed
2 shallots, peeled and finely chopped
4 chestnut mushrooms, quartered
100g chorizo, diced
50ml sherry vinegar

4 duck eggs
2 slices brioche, crust removed and cut into 20mm dice
100ml veal jus
8 flat leaf parsley leaves
8 dandelion or endive leaves, or similar
50g unsalted butter
Drizzle rapeseed oil
Sea salt & black pepper

Serves 4

Whether enjoyed at suppertime or lunch, this is a dish you will want to dive into again and again.

Pre-heat the oven to 180°C.

Heat a non-stick pan over a high heat. Drizzle in a little rapeseed oil then add the livers. Toss in the pan for 1-2 minutes then add the shallots, mushrooms and chorizo. Cook for a further two minutes then add the vinegar. Remove from the heat and set aside.

Gently warm the veal jus in a saucepan.

In four individual pans warm a little oil then crack a duck egg into each one. Transfer the pans to the oven for 3 minutes, making sure the eggs stay molten.

Remove the pans from the oven, divide the liver mixture between them and scatter with the diced brioche. Return to the oven for a further 3 minutes (approximately), ensuring everything is very hot but the egg is still soft.

Wrap a plate tightly in clingfilm, pick the parsley leaves and place them on the plate along with the other leaves. Add a dash of oil and microwave for 2 minutes. The leaves should be fairly crisp and will become more crisp when cold.

Remove the pans from the oven and scatter the crisp herbs between the plates. Drizzle with the veal jus, garnish with the leaves, sprinkle with sea salt and black pepper and serve immediately.