Chinese 5 spice duck breast, soy ginger sauce and slow cooked duck egg

I took this recipe from the book Heston at Home.  Heston Blumenthal serves it with pak choy.  I had beetroot so swapped it out.  Otherwise this dish is as per his version with the addition of a slow cooked (70 deg, 20 mins) duck egg.  

I thought the addition of the duck egg made this dish.  The unctuous yolk with the soy ginger sauce and 5 spice.....yum.  Shards of raw leek soaked in ice water makes a super crispy mild onion addition.

It's the first time I've used duck egg.  They are really delicious.