This is a technical yet rewarding dish. I love it.
2 baby leeks
4 baby carrots
4 duck eggs
1 hen's egg yolk
50g truffle oil
1/2 tbsp mustard
1/2 tbsp tarragon
5 tbsp flour
5 hen's egg yolks
a dash of white wine vinegar
500ml vegetable oil
To make the vegetables tempura shave the vegetables finely. Into one bowl place the flour and in another one the eggs. First dip them in the flour and then the eggs.
For the crisp preheat the grill and shave the parmesan on a baking tray. Grill for a minute or 2 until golden brown and crispy.
For the duck egg preheat water until boiling and add a dash of white wine vinegar (not salt as this will ruin the egg). Poach the duck egg for three minutes.
To make the dressing whisk the hen's egg in a food processer and gradually add the truffle oil until it emulsifies into a mayonnaise. Now add the mustard and tarragon.
To cook the tempura, heat up the vegetable oil until very hot and add the vegetables until golden brown and crispy. Caution Hot oil is very dangerous. Do not leave unattended. It is wise to wear eye protection such as goggles.
To plate put truffle dressing on the bottom, top with the vegetables, duck egg and crisp.