Fried duck egg with rabbit offal and spring leeks

With all the excitement about chocolate eggs, serving the real thing often gets forgotten at Easter, but it can be quite fun serving interesting dishes with hen, duck or goose eggs for an Easter dinner party. I've suggested using the offal from the wild rabbit recipe shown below, but you could use chicken or duck livers or, if you prefer, simply go veggie and stick to the spring leeks.

4 duck eggs
The hearts and livers from 4 wild rabbits, cleaned (or about 150g chicken or duck livers)
12-16 baby spring leeks, trimmed and washed
Olive oil for frying
60g butter
1tbsp chopped parsley
Salt and freshly ground black pepper

Cook the spring leeks in boiling salted water for 2-3 minutes, then drain. Cut them in half and put to one side. Lightly fry the 4 duck eggs in the olive oil, seasoning the white as they are cooking, and at the same time get another frying pan hot, season the offal, add the butter to the pan and cook for just a couple of minutes on a medium heat, keeping them nice and pink, and then toss the leeks in the pan with the parsley.

Transfer the eggs to warmed serving plates and spoon around the offal, leeks and butter.