Bring a medium pot of water with the vinegar and salt to a simmer
. Crack the first duck egg into a small bowl and gently slide it into the pot directly over the air bubbles coming up from the bottom of the pot. Repeat with remaining egg.
While eggs are poaching, in a large fry
pan add 2 tablespoons olive oil and heat over medium-high heat. Add daikon
cake and Chinese or regular bacon, season with salt and pepper and saute until all sides of daikon cakes
are brown and bacon is cooked. Add scallions
and 1 tablespoon of sweet soy sauce. Saute for another minute or two.
Remove duck eggs
from water and place on a plate lined with a paper towel.
In a small bowl combine remaining soy sauce and olive oil and whisk
together until blended.
Divide the sauteed
evenly between 2 plates, top each with a poached duck
with the sweet soy sauce
mixture and garnish
with reserved chopped scallion.