Wrap a slice of ham around an asparagus spear. Repeat this for the remaining 7 slices and season with black pepper.
Heat your griddle pan with the coconut oil. When hot enough, place the ham-wrapped asparagus in the pan and cook until crisp and the asparagus is tender or cooked through.
Meanwhile, place a pot of boiling water on high. Gently drop in the duck eggs and cook for 6-7 minutes. Take the eggs off the heat and place in cold water.
Arrange the cooked ham and asparagus on plates. Peel the eggs and neatly place on top, cutting through to reveal the oozing yolk. Season to taste and serve.