For the crispy egg, bring a large pot of water to the boil. Add the vinegar and a pinch of salt. Set a bowl of ice water alongside.
Boil 4 of the eggs in the water for exactly 5 minutes, then remove from the pan using a slotted spoon and chill in the ice water.
Crack the remaining egg into a bowl. Whisk and add a pinch of salt and freshly ground black pepper.
Sprinkle the flour and breadcrumbs into two separate shallow dishes and season with salt and freshly ground black pepper.
Peel the cooled boiled eggs. Dredge each one first in the flour, then dip it in the whisked egg, then roll it in the breadcrumbs until completely coated. Chill in the fridge.
Meanwhile, for the pickled shallots and cherries place the vinegar, salt and sugar into a pan and bring to the boil pour over the cherries and shallots and leave to cool.
Place the salad into a bowl and flake in the pieces of duck confit, strain off the cherries and shallots and add to the salad with the dressing and mix and season to taste.
Just before serving, heat the oil in a deep fat fryer to 180C/350F.
Roll the chilled, coated eggs in more breadcrumbs, then deep-fry until golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Sprinkle with salt.
To serve, place the dressed salad onto the plates in a little nest and cut the egg open at the top once fried and place in the center of the salad with a piece of the crispy bacon on the side and serve with a little more of the dressing poured around.