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1
Bring a small pan of water to the boil and put in the duck's eggs.
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2
Boil for around 10-12 minutes.
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3
When cooked, remove the eggs and cool under cold running water, to prevent a black ring from appearing around the yolk, and set aside
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4
Bring another saucepan of water to the boil and place the trimmed and rinsed leeks in the water, then boil for 4-5 minutes until the leeks are tender.
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5
Once cooked, remove from the water and, once cool enough to handle, slice in half again lengthways.
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6
Place a griddle pan over a high heat.
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7
While it is heating up, put the leeks on a plate and drizzle with the olive oil.
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8
Then place the leeks on to the hot griddle pan, turning them over after 2 minutes, until they have grill marks on both sides.
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9
Meanwhile, heat a small frying pan over a low heat and put in the butter.
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10
Once it has melted, add the breadcrumbs and toss them in the butter to coat all over.
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11
Once golden brown and toasted, remove from the pan and set aside.
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12
To make the dressing, put the mustard powder, honey, lemon juice, rapeseed oil and tarragon into a small bowl and whisk until combined.
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13
Place some griddled leeks on each serving plate, drizzle the dressing over the leeks and sprinkle on the toasted breadcrumbs.
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14
Peel the duck's eggs and grate over the top of the breadcrumbs, then serve.
