Sesame and lime duck egg mayo

Method

1. Bring a pan of water to a simmer, then gently lower in the duck eggs (see Be A Better Cook). Simmer for 8½ minutes. Drain and rinse under cold water, then leave in a bowl of cold water to cool.
2. Meanwhile, for the mayonnaise, put the egg yolk, mustard, miso, lime juice and a pinch of salt in a tall jug. Whizz with a stick blender until smooth, then gradually pour in the oils, without wiggling the blender around too much and making sure it’s combined before you add more, until you have a smooth mayonnaise. Transfer to a large bowl, then mix in the lime zest, chives, spring onions and sesame seeds. Taste and season with salt and pepper.
3. Drain and peel the eggs, then chop and stir into the mayonnaise – I prefer bigger chunks of egg but you can chop them finely if that’s your preference. Serve with crushed crisps and watercress in a sandwich, salad or on toast.