Duck egg and wild mushrooms on toastInternet
2. Salt the bread and put it in the pan with the duck fat. Fry on both sides until golden, and keep warm. 3. Fry the mushrooms in a little goose fat for a couple of mins until they start to colour, then add some salt, shallots and garlic. 4. Continue to cook on a high heat until they are soft and sweet, season to taste and add the cider vinegar. Add some chopped chervil and divide them equally on the toast. 5. Fry the duck eggs in some more goose fat, season with salt and pepper and put on top of the toast and mushrooms.
1. Infuse the goose fat with the thyme and garlic by warming in a pan and adding the thyme and garlic (this is best done the day before but 5-10 min will do)
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