For the crispy eggs, bring a large pot of water to the boil and add the vinegar and a pinch of salt. Set a bowl of iced water alongside. Boil four of the eggs in the water for exactly five minutes then remove from the pan with a slotted spoon and transfer to the bowl of iced water.
Crack the remaining egg into a bowl and whisk in a pinch of salt and freshly ground black pepper. Place the flour and breadcrumbs in separate bowls and season each with a pinch of salt and freshly ground black pepper.
Peel the cooled boiled eggs. Gently dredge each one in the flour until evenly coated, and then dip into the beaten egg and roll in the breadcrumbs to coat. Chill in the fridge until ready to cook. Reserve the remaining breadcrumbs.
Meanwhile, for the salad, place the rice wine vinegar, sugar and a pinch of salt into a pan and bring to the boil. Pour over the shallots and cherries and set aside to cool.
For the dressing, pour the sherry vinegar and olive oil into a jug and whisk. Place the salad leaves into a large bowl and flake in pieces of the duck confit. Strain off the shallots and cherries, add them to the salad with the dressing and mix well. Season to taste with sea salt and freshly ground black pepper.
Just before serving, heat the vegetable oil in a deep-fat fryer to 180C/350F. Roll the chilled eggs in another layer of breadcrumbs, then deep-fry until golden-brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove the eggs from the oil with a slotted spoon, drain on kitchen paper and sprinkle with a little salt.
Place the dressed salad onto plates in little nests, cut one crispy egg open at the top and place in the centre of each nest. Cut the bacon into small pieces, scatter it around the egg and serve with a little more dressing poured around.