Duck egg, black pudding and sourdough crumbs with Le Gruyère AOP 'Reserve'


Store Cupboard

  • 4 duck eggs
  • salt
  • pepper

Fresh Meat

  • 300g of black pudding, cut into rounds


  • 6 slices of sourdough bread, large


  • 120g of Gruyère, grated

Salad & Fresh Herbs

  • 1 bunch of parsley, small and finely chopped

Spices & Dried Herbs

  • smoked paprika

Oils & Vinegars

  • 100ml of rapeseed oil, plus extra for frying