Duxelles Pasta with Olive Oil-Fried Duck Eggs
This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and fried duck eggs.
Ingredients:
1 pound pasta
4 duck eggs
¾ cup F&L duxelles
2-3 tablespoons butter
2-3 tablespoons olive oil
2-3 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper
Freshly-grated Parmesan cheese, for garnish
Method:
1. Bring a large pot of heavily-salted water to a boil. Drop in pasta and cook according to package directions, or until al dente, about 7-8 minutes. Drain and toss with 1 tablespoon each of butter and olive oil. Set aside.
2. Meanwhile, heat additional 2 tablespoons olive oil in a sauté pan over medium-high heat until shimmery. Carefully crack 1 duck egg and drop into the pan, seasoning generously with salt and pepper. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with remaining eggs.
3. Toss pasta with remaining tablespoon of butter, duxelles and fresh parsley. Pile pasta into 4 individual serving bowls and top each with a fried duck egg. Garnish with grated Parmesan cheese, if desired.
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Spring Pasta with Asparagus, Kale & Olive Oil-Fried Duck Eggs
This light, creamy pasta is a show-stopper, topped with spring produce and fried duck eggs.
Ingredients:
1 pound pasta
1 large bunch Lacinato kale, greens stripped of tough ribs, washed and coarsely chopped
1 bunch asparagus, trimmed of root ends, and cut into 2-inch-long pieces
1-2 stalks of green garlic, trimmed of root ends and minced
4 duck eggs
2-3 tablespoons butter
4-5 tablespoons olive oil
2-3 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper
Freshly-grated Parmesan cheese, for garnish
Method:
1. Bring a large pot of heavily-salted water to a boil. Drop in pasta noodles and cook according to package directions, or until al dente, about 7-8 minutes. Drain and toss with 1 tablespoon each of butter and olive oil. Set aside.
2. In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat until shimmery, then add the green garlic, asparagus and kale leaves, tossing to coat with oil. Season with salt and pepper and cook until the garlic is fragrant, the greens are wilted, and the asparagus are tender. Remove from the heat and set aside.
3. Meanwhile, heat another 2 tablespoons of olive oil in a small sauté pan over medium-high heat until shimmery. Carefully crack 1 duck egg and drop into the pan, seasoning generously with salt and pepper. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with remaining eggs.
4. Add the pasta to the skillet with the kale, return to medium heat briefly, and toss with remaining tablespoon of butter and fresh parsley, until all are combined. Pile noodles into 4 individual serving bowls and top each with a fried duck egg. Garnish with grated Parmesan cheese, if desired.
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Fried Duck Eggs Over Roasted Fall Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Ingredients:
1 pound Huckleberry gold potatoes, scrubbed and sliced into 1-inch pieces
2 cups carrots, peeled, scrubbed and sliced into 1-inch pieces
2 fennel bulbs, trimmed of fronds and root ends and sliced
2 tablespoons olive oil, plus additional for frying the eggs
4 duck eggs
1 teaspoon finely-chopped thyme
Sea salt
Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment.
2. Using your fingers, toss the vegetables with the oil, salt and thyme in a bowl and then transfer to the baking sheet.
3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes.
4. Meanwhile, heat additional 2 tablespoons of olive oil in a sauté pan over medium-high heat until shimmery. Carefully crack 1 duck egg and drop into the pan, seasoning generously with salt and pepper. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with remaining eggs.
5. Remove vegetables from the oven and top each individual serving with a fried duck egg.
Variation: This hash is extremely versatile: Clean out the crisper and use any vegetables you have on hand!
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Olive Oil Fried Eggs
Olive oil adds extra flavor to these sunny side-up eggs.
Ingredients:
Eggs
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Heat 2 tablespoons olive oil in a sauté pan over medium-high heat until shimmery. Carefully crack 1 egg and drop into the pan, seasoning generously with salt and pepper.
2. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with as many eggs as you please, adding in additional olive oil as needed.
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Duck Egg Carbonara with Bacon
Creamy and indulgent, simple and satisfying, this classic-style carbonara dish gets an added boost from this week’s silky duck eggs.
Ingredients:
6 ounces thick-cut bacon, about 4-6 slices
1 pound bucatini
4 duck egg yolks, plus 1 duck egg
½ cup Parmesan cheese, shredded
Sea salt and fresh ground pepper
Method:
1. Cut the bacon into ½ inch pieces. Cook slowly on low heat in a medium skillet until the fat has rendered and the bacon is crisp, but not crumbling. Drain the bacon from the fat and reserve the drippings to use later. Let the bacon cool.
2. Meanwhile, cook the pasta in a large pot of well-salted boiling water. While pasta is boiling, whisk together the egg and egg yolks in a large mixing bowl. Add a pinch of salt, a couple twists of fresh ground black pepper, and the bacon.
3. When the pasta has finished cooking, drain and reserve about ½ cup of the cooking water. Transfer the pasta right away to the bowl of egg mixture. Use a pair of tongs to mix the pasta noodles in with the sauce, turning and scraping the sides of the bowl often. Add 2 tablespoons of the reserved pasta water and 2 tablespoons of the reserved bacon fat and continue to mix.
4. Gradually add in the grated parmesan cheese, mixing well before adding more, until you have used the entire ½ cup amount. Continue adding pasta water as needed until the sauce is creamy and emulsified, just a tablespoon at a time. (If you add too much water, the sauce will become thin and start to pool at the bottom of the bowl. Adding a little bit at a time will help you achieve that perfect luscious sauce without accidentally overdoing it.) Serve while hot. Garnish with a final grating of cheese and twist of black pepper.
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Poached Duck Egg Salad
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad.
Ingredients:
3-4 cups baby lettuce greens
2 duck eggs
2 teaspoons white wine vinegar
Sea salt and fresh ground pepper
2-4 tablespoons olive oil
Freshly-squeezed lemon juice
Toasted pecans (optional)
Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into it’s own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for 3 minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Divide the spinach greens onto two plates, then add a poached egg to each. Season the salads with salt and pepper, then drizzle lightly with olive oil and lemon juice. Top with a generous helping of toasted pecans, if using. Serves 2, but can easily be doubled or tripled for more portions.
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Rigatoni with Italian Sausage, Sautéed Kale and Porcini Salt
Also tossed with garlic, onions and a topping of Asiago Pressa cheese, this pasta is incredibly satisfying.
Ingredients:
1 pound rigatoni pasta, or other pasta of your choice
1 pound sweet Italian sausage
6 cups baby kale, stripped of larger stems and torn into large pieces
1 sweet onion, peeled and diced
3-4 cloves garlic, peeled and minced
2 tablespoons olive oil, divided
2 tablespoons butter, divided
¼ cup Asiago Pressa cheese, grated
½ teaspoon Porcini salt
Method:
1. Bring a large pot of well-salted water to a boil, then add the pasta. Cook until the pasta is al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain pasta.
2. Meanwhile, cook the sausage in a skillet over medium heat until done, breaking into bite-sized chunks with a spoon. Remove the sausage to a plate and reserve. Wipe any excess sausage grease from the pan and then heat 1 tablespoon each of olive oil and butter in the skillet. Once warm, add the onions and garlic, tossing to coat with oil and butter. Season with salt and pepper, then cover and sweat until onions are tender and translucent, about 3-4 minutes. Add in kale and cook until just slightly wilted, about another minute or so.
3. Add drained pasta and sausage to the skillet with the kale mixture, then toss everything together with the rest of the olive oil and butter. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add a healthy pinch of Porcini salt and the Asiago Pressa cheese. Serve with additional Asiago Pressa-style cheese to sprinkle over pasta as desired.
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Tagliatelle Pasta with Grana Fonduta & Broccoli Rabe
The sauce for this delectable creamy pasta is crafted from duck egg yolks, Grana-style cheese and crème fraîche.
Ingredients:
2 large duck egg yolks
1½ cups crème fraîche
5 ounces Grana-style cheese, finely grated, plus a bit more for finishing
1 medium garlic clove, finely grated on a rasp-style grater
1 bunch broccoli rabe, trimmed of tough ends and separated into florets
1 pound tagliatelle pasta, or other favorite pasta noodle
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of well-salted water to a boil. Meanwhile, bring an inch or two of water to a boil in a small pot. Whisk together the egg yolks, crème fraîche, Grana and garlic in a heatproof bowl that will fit snugly inside the pot without making contact with the boiling water.
2. Set the bowl in the small pot and whisk the egg mixture constantly, occasionally scraping the sides and removing the bowl from the pot every couple of minutes as you whisk to keep the cooking nice and slow (don’t let it boil). Cook just until the sauce has thickened slightly (it should thinly coat the back of a spoon), 6 to 8 minutes. Set the bowl aside in a warm place.
3. Add the noodles to the boiling salted water and cook until al dente, dropping in the broccoli rabe during the last 2 minutes of cooking. Drain the pasta and broccoli, then return to the pot, tossing to coat with most of the fonduta sauce. Season to taste with salt and pepper and add more fonduta as desired. Serve with additional freshly-grated Grana-style cheese.
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Duck Egg Frittata with Braising Greens
Packed with fingerling potatoes, greens and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.
Ingredients:
6 duck eggs
1 pint fingerling potatoes, washed and thinly-sliced
4 cups braising greens, torn into bite-sized pieces as needed
1 clove garlic
½ cup grated Grana-style cheese
1 tablespoon fresh thyme, chopped
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet, season with salt and pepper, and then sauté for about 6 to 8 minutes, until tender but firm. Remove from the skillet. Add another tablespoon of oil, then add the greens. Sauté for an additional 1 to 2 minutes or until the greens are just wilted. Season with salt and pepper. Remove from the skillet.
3. In a medium bowl, beat together the eggs, cheese and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer at the bottom. Top with the greens and then pour eggs evenly over. Drizzle olive oil around the edge of the pan to ensure easy removal.
4. Transfer to the oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.
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Sautéed Turnip Greens Topped with Olive Oil Fried Eggs
Topped with eggs, this scrumptious dish makes for a fantastic breakfast!
Ingredients:
1 tablespoon olive oil
1 medium onion, cut into wedges
1 pound turnip greens, cleaned and chopped
¼ cup water
Pinch brown sugar
Pinch red pepper flakes
Olive-Oil Fried Eggs (see recipe)
Method:
1. Drizzle olive oil into medium skillet over medium heat.
2. Add onion and cook until just tender, about 3 minutes. Then add half of the turnip greens. Allow to cook down and add the remainder of the greens, and cook, tossing occasionally, until fully wilted.
3. Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste. To serve, top each helping of greens with a fried egg.
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