2 duck eggs, half a leek, butter, parmigiano, bread.
2) Use the strips to line a ramekin (be careful not to burn your fingers, but do add them whilst hot rather than allowing them to cool down. around the sides and bottom, then crack a duck egg into the ramekin.
3) Bake in the oven for a few minutes. The trick is for the white of the egg to become solid but for the yolk to remain liquid, like a poached egg.
Serve on toast.