Poached duck egg with roasted onion consommé, lemon thyme and smoked duck

Preheat the oven to 190˚C/gas mark 5. Start the consommé by cutting the onions into quarters. Place into a deep tray and roast in the oven until a dark golden brown colour, approximately 30-40 minutes

Remove the tray from the oven and pour in the Madeira, scrape the onions that have stuck to the tray with a wooden spoon. Add the stock and place back into the oven at 125˚C/gas mark 1/2 for 2 hours

Remove from the oven and strain through a fine strainer and coffee filter, or alternatively a few layers of muslin (cheese cloth). Allow to cool and set aside until required

For the onion compote, melt the butter in a heavy based saucepan. As soon as it begins to foam, add the onions and garlic and sweat down without any colour. Add the thyme sprigs, cook until very tender, drain off excess oil

For the petals, peel and break down the onions into individual petals, pick the lemon thyme leaves and set aside. Blanch the petals in the stock until tender, approximately 1 minute, drain and mix with the lemon thyme. Set aside until required

Seal the duck eggs in a vac pack bag and into a water bath at 63˚C for 90 minutes. Peel when ready to serve. Alternatively you can poach the egg as normal in gently simmering salted water for 3 minutes

To serve, place the onion compote in the centre of each plate. Arrange the peeled egg on top, followed by the button onion petals, slices of the duck breast and herbs. Serve at the table with a hot jug of the consommé