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1
Put a saucepan with three inches of water on the stove to simmer.
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2
In a saute pan, heat the olive oil. Add garlic and bread together and saute until the sides of the bread cubes are slightly golden. Remove from heat. Add some sea salt to taste. Set aside to cool slightly.
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3
In a medium mixing bowl, combine lettuces, peas and basil.
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4
In a second small mixing bowl, combine lemon juice, mustard, salt and shallots. Slowly whisk in oil. When the dressing is emulsified, add sugar and lemon peel.
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5
Take an 8-inch piece of plastic wrap and using a pastry brush, lightly coat the wrap with oil (using truffle oil here is a nice addition, but olive oil will do just fine). Take the wrap and place it oiled side up into a large ramekin. Crack the duck egg into the plastic wrap sitting inside of the ramekin. Bundle the sides of the wrap up around the egg and secure the bundle quite tightly with a piece of kitchen string. Gently lower the egg bundle into the simmering water and let it cook there for 4-6 minutes until the white is set but the yolk is still runny.
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6
While the egg is poaching, mix the croutons, lettuces, peas, basil and vinaigrette. Add in the croutons and put the mixture on a plate. Sprinkle the bacon pieces over the salad.
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7
When the egg is cooked, gently remove the plastic wrap and place the egg atop the salad. Top with fresh, ground black pepper, gently cut the egg so that the yoke can slowly ooze down the salad as you serve it.
