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Oyster mushrooms fried in a mix of duck fat-brown butter, topped with crispy rosemary and sage leaves, fried egg.
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Melt a generous amount of duck fat in a cast-iron pan on medium-low heat, add in rosemary and sage leaves. Fry until lightly browned and crispy, careful to not let them burn. Remove from pan onto a paper towel-lined plate.
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Add an additional spoon of duck fat and 2 tbsp butter to the pan and let everything melt together on medium heat. When the butter is fragrantly nutty and browned, turn the heat up to medium-high and add in about a pound of oyster mushrooms. Cook undisturbed for about 3-4 min or more until golden. Flip and cook for another 2 min or when most of the mushrooms take on color. Sauté and stir for a little bit more and transfer to a serving plate. Scatter the crispy herbs and sea salt flakes around, top with a fried egg.
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