Hen Yolks

• 4 egg yolks
• 160 g (5¾ oz) duck fat
• 10

Put each yolk into a small plastic cup or dariole mould (but nothing heavy or ceramic – if you use ceramic moulds they become too hot and cause the eggs to stick). Melt the duck fat and gently pour into each cup to cover the yolk. Season each yolk with salt.

Half-fill a saucepan with water and bring to about 70°C (158°F). Float the cups in the water and cook for 4 minutes. Turn out the