Directions

To make the Duck Egg

1. Cook duck egg in boiling water for 4 minutes. Transfer to ice water bath for 20 minutes.

2. Cook in sous vide water bath at 143 C for 30 minutes.

3. Cool again in water ice bath for 10 minutes.

4. Using back of spoon, gently crack egg all over (do not take shell off). Reserve.

5. Combine beet juice and red port wine and reduce to 3 cups.

6. Immerse egg in reduction and soak in fridge for 12 hours.

7. Drain and gently peel off egg shell.

8. Reheat egg in 143C water bath for 25 minutes prior to service. Season with pinch of flaky sea salt.

To make Pickled Mushroom Ketchup

1. Bring red wine vinegar and sugar to a boil. Pour over mushrooms. Leave in fridge overnight. Reserve.

2. To make mushroom juice, rough chop 3 cups of button mushrooms, add 2 1/2 Tbsp salt.

3. Hang up to dry in a cheese cloth overnight, allowing the juices to fall out into a container to capture mushroom
   liquid. Reserve.
   

4. Boil red wine and red wine vinegar, add in reserve mushroom liquid.

5. Reduce by 2/3rds, thicken with corn flour.

6. Add pickled mushrooms from overnight mixture, stir to combine.

To make duck chips

1. Slice potatoes paper thin using a mandoline.

2. Soak in cold water, pat dry. Deep fry, drain on paper towels.

To make the burger

1. Grill patty 4 minutes, flip, cook another 2 minutes. Top with cheeses and remove from grill.

2. Grill baguette on each side to toast.

3. Top patty with pickled mushroom ketchup, arugula, duck chips, and "preserved" duck egg. Serve.