Serves 6
300 g duck egg- about 3 eggs
600 ml Chinese chicken stock
9 grams salt
18 grams chopped truffle
Soy broth
4 spring onions sliced
2 cloves garlic, finely chopped
Trimmings from mushrooms
3 dried shitake mushrooms
60 ml shao shing wine
800 ml Chinese chicken stock
½ T mushroom soy
2 T oyster sauce
60 ml gluten free soy
1 punnet shitake
1 punnet shimeji
1 punnet black funghi
1 punnet pink oyster mushrooms
1 bunch flowering garlic chives
20 grams truffle to finish

Heat a table spoon of vegetable oil in a saucepan, gently fry spring onions, garlic
and mushroom trimmings, add shao shing and reduce by half, add remaining
ingredients and simmer for 20 minutes, strain through a fine chinoise, keep warm.
Crack duck eggs into a bowl and weigh, whisk until combined, whisk in chicken
stock, pass through a fine sieve and whisk in salt and truffle, allow to infuse for an
hour or so before steaming, custard can be made the day before with even better
results, just allow to come to room temperature before steaming.
Place a Chinese steamer on the stove and bring to the boil or turn steamer on to
100 c

David Coomer's Steamed duck egg and black truffle custard, Asian mushrooms, soy broth.