When I head out of the city I love to visit local shops and not only support small businesses but get the wonderfully fresh and personal service only they offer. This is one of my favourite stops in Cornwall, Richard’s Fruit, Veg and Fish (basically they have you covered). The staff are so charming, make wonderful recommendations and know the produce they sell inside out. You will probably bump into people you know there as it’s a regular stopping point for everyone visiting fashionable Fowey.
Fresh Mayonnaise like this should only be kept in the fridge for a day. Don’t serve it to children, older people or pregnant ladies (as will all raw egg products) and always make sure your eggs are as fresh and organic as possible.
If you are nervous to start, try making a traditional mayonnaise first, in this case add a tsp of Mustard to the yolk before beginning (it helps prevent the mix splitting and will give you confidence) and replace the truffle oil below with regular Olive Oil. I don’t recommend you use only Olive Oil because it can leave a very strong flavour which isn’t always right with every dish. However a good squeeze of lemon at the end into the mayonnaise will make the mix lighter and give it a lovely little kick (some people add vinegar instead). I also add a dash of water to the mix at the end if I want to make it a lighter Mayonnaise.
In another bowl add your choice of green salad, I went with Baby Gem hearts cut into quarters with lots of chopped herbs on top. I then seasoned it with Salt and Pepper and used a very light squeeze of Lemon and Olive Oil to dress it.
Peel the Duck eggs and present them in halves, with the Asparagus on the bottom, then the eggs and then the pancetta. Put the Truffle Mayonnaise in a bowl so that everyone can help themselves to a big dollop.