Danny Kingston serves up a dish of great beauty, combining earthy, mellow black pudding with crispy croutons and a wonderfully rich duck egg. Topped off with a scattering of nutty, mature Le Gruyère AOP 'Reserve', this recipe is as suited to a dinner party as it is a decadent brunch.
Duck egg, black pudding and sourdough crumbs with Le Gruyère AOP 'Reserve'