Fried duck eggs with black pudding & sourdough croutons

We love the pear, date and ale chutney that one of our suppliers makes for us, but you can use any fruity relish to accompany this dish, or replace it with traditional British brown sauce. We use the fairytale white eggs that ducks lay in the daylight hours of spring and summer; they tend to be larger than hen’s eggs, so need a little bit longer when frying.