Duck egg yolk, smoked sweetcorn, pickled onions and duck fat brioche soldiers

To make the smoked sweetcorn, peel the husk from the corn cob and brush it down to get rid of any corn strings. Place the hay into a deep tray and set the corn on top. Move outside and set fire to the hay, then cover with foil. Leave to smoke for 2 hours

Heat a sous vide machine to 62°C

Add the duck eggs, then bring the temperature back to to 62°C and cook for 1 hour before reducing the temperature to 60°C - the eggs can be held at this temperature

For the pickled onions, peel the small onions and cut in half, leaving the root intact

Combine all the ingredients for the pickling liquor in a saucepan and bring to a simmer

Add the peeled onions and cook for 3-5 minutes depending on size

Leave to cool in the liquor before breaking down the onions into shells/petals by separating the layers

Make the sweetcorn puree by cooking the sweetcorn gently in the cream and butter for about 30 minutes until soft and overcooked

Transfer the sweetcorn and some of the cooking liquor to a blender, season with salt and blitz for 2-3 minutes on full power until smooth

Adjust the seasoning with salt and the consistency with the cream and butter mix if necessary before passing through a fine sieve

Preheat the oven to 180°C/gas mark 4

For the duck fat brioche, slice the brioche in to 6 large fingers

Generously brush the brioche with the duck fat and season with salt. Cook for 4-6 minutes, or until golden

Remove the corn from the cob by slicing down the edges with a sharp knife, then transfer the corn to a saucepan with the butter and a splash of water, and heat gently for 2-3 minutes, or until the corn is cooked. Season with salt 

Divide the purèe between 6 plates, crack open the duck eggs and discard the whites, serving the yolks on top

Season with salt before adding the pickled onion shells and smoked sweetcorn, and serving the duck fat brioche finger on the side. Garnish with the nasturtium leaves