Bros I’m in love with duck eggs, I found the perfect method to cook them and make them shine.
Basically, Marco Pierre White’s recipe but with goat/beef ghee instead of butter.

Crack two duck eggs (2x 75-90 gr) into a small cold pan or pot (it has to be small because the eggs have to pool), add 1 or half a teaspoon of ghee and puncture the yolks many times with the edge of a silicone spatula to break them.

Turn on the gas stove or whatever on the absolute minimum heat setting and start mixing the eggs in a circular and constant motion, you have to do this until the end (it will take minutes to cook the eggs) and this is crucial because the low temp and the stirring allows the yolks and the whites to cook together at the same time without forming curds that alter the texture.

After the first minute of stirring add a pinch of salt and keep going and going until you feel that the eggs are becoming denser, then raise the pan from the stove and keep stirring to uniform the eggs are becoming mixture, at first they will look like they’re solidifying but keep stirring and they will turn creamy. Decide the final texture according to your tastes but the result should be a homogeneous luscious cream, fatty and decadent.

Pour the eggs on a toasted slice of bread, add salt flakes, pepper and chives.

Enjoy.

Ps. I don’t have a picture of the final dish, I’m working on a video, will post it when it’s done.