Step 1: Carefully crack the duck eggs into a medium-sized glass bowl. Note that duck egg shells are thicker than chicken eggs, so use a firm tap.
Step 2: Add the heavy cream to the bowl and whisk vigorously for at least 60 seconds to incorporate air and ensure a light texture.
Step 3: Place a non-stick skillet over medium-low heat and add the butter. Allow it to melt and become foamy without browning.
Step 4: Pour the egg mixture into the skillet. Let it sit undisturbed for about 20 seconds until the edges start to set.
Step 5: Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft curds.
Step 6: Continue cooking slowly for 3-4 minutes. Remove from heat when the eggs still appear slightly runny, as they will continue to cook on the plate.
Step 7: Drizzle with truffle oil and garnish with fresh chives, salt, and pepper before serving immediately.