Preheat oven to 220°C.
Grate the Comté cheese and scatter half over the base of a buttered 22cm baking dish.
Separate the duck eggs, keeping yolks intact. Whisk whites in a large bowl with the nutmeg to soft peaks. Season.
Fold in remaining cheese, pour mixture into dish and make 5 shallow indentations around edge of mixture. Place 1 yolk in each indentation, spoon over the crème fraîche.
Bake for 12 minutes or until golden and set.
As seen in Feast magazine, Issue 11, pg135.
Photography by John Laurie
Grate the Comté cheese and scatter half over the base of a buttered 22cm baking dish.
Separate the duck eggs, keeping yolks intact. Whisk whites in a large bowl with the nutmeg to soft peaks. Season.
Fold in remaining cheese, pour mixture into dish and make 5 shallow indentations around edge of mixture. Place 1 yolk in each indentation, spoon over the crème fraîche.
Bake for 12 minutes or until golden and set.
As seen in Feast magazine, Issue 11, pg135.
Photography by John Laurie