Poached Duck Eggs over Asparagus with Italian Fonduta
Serve this elegant dish with toasted Italian Rustica bread to sop up those delicious runny egg yolks!
Ingredients:
3-4 duck eggs
1 pound asparagus, ends snapped and sliced into ¼-inch pieces
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper
Italian Fonduta (see recipe)
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 its 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 three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the asparagus and cook until just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, add a serving of the asparagus to a plate, and then top with a poached egg and a generous helping of fonduta. Season with salt and pepper, as needed.
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Poached Duck Eggs with Asparagus
This elegant presentation is sure to wow any dinner guest.
Ingredients:
3-4 duck eggs
½ pound asparagus, ends snapped and sliced into ¼-inch pieces
2 cups morel mushrooms, thoroughly washed and dried
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper
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 its 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 three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the asparagus cook until just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, add a serving of the asparagus to a plate, and then top with a poached egg. Season with salt and pepper, as needed.
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Roasted Asparagus with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.
Ingredients:
1½ pounds asparagus, trimmed of tough stems
3 duck eggs
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Cut the asparagus into 2-inch pieces. Put the oven rack in the center of the oven, about 5 inches below the heat source, and preheat the broiler.
2. Film the bottom of a large sauté pan with olive oil. Place the asparagus in the pan and season with salt and pepper, tossing to coat asparagus in oil. Spread out evenly and pop the pan in the oven under the broiler, cooking about 3 minutes or until the asparagus just starts to brown.
3. Being careful not to touch the pan’s handle, use the spatula to push the asparagus to the edges of the pan, leaving the center empty. Carefully break the eggs into that space. Broil 1 more minute, until egg whites are set. Remove the pan from the oven.
4. Squeeze the lemon juice over everything in the pan and give the pan another sprinkle of salt. To serve, top a generous helping of asparagus with a duck egg and serve with a side of toasted bread to sop up the excess yolk.
Variation: This dish is also lovely topped with a pat of fresh spring herb butter. To prepare combine, ¼ cup room temperature butter with 2 tablespoons of mixed, chopped herbs and a sprinkle of sea salt. Refrigerate until ready to use.
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Poached Duck Eggs over Sautéed Spring Greens & Hedgehog Mushrooms
These creamy poached eggs are perfectly complemented by flavorful kale rapini, pea shoots and Swiss chard greens.
Ingredients:
4 duck eggs
4 teaspoons vinegar
1 large bunch kale rapini, removed of any tough stem ends, florets reserved and greens roughly chopped
1 large bunch Swiss chard, removed of any tough stem ends and greens roughly chopped
2 cups pea shoots
2 cups Hedgehog mushrooms, trimmed of any tough ends
2 tablespoons olive oil
1 tablespoon butter
Sea salt and fresh ground pepper
Grana-style cheese, grated, and crispy breadcrumbs (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 three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, heat the oil and butter in a large skillet over medium-high heat. Add the rapini greens and florets, pea shoots, Swiss chard greens and mushrooms and cook until all are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, add a serving of greens and mushrooms to a plate, and then top with a poached egg. Season with salt and pepper, as needed, and top with grated Grana-style cheese and crispy breadcrumbs, 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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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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Fontina ‘Fonduta’ with Duck Eggs
Serve this classic Italian-style fondue with crudité and warm crostini for an enticing appetizer.
Ingredients:
1/3 pound Fontina-style cheese, cut into ½-inch pieces
1/2 cup milk
1/2 cup heavy cream
6 tablespoons unsalted butter, cut into tablespoon-size pieces
2 duck egg yolks
Sea salt and fresh ground pepper
Toasted bread crostini, for dipping
Assorted sliced vegetable crudité, for dipping
Optional:
Poached duck eggs
Thinly shaved fresh truffle
Method:
1. In a large saucepan, combine the Fontina, milk and cream and cook over moderate heat, stirring, until the cheese starts to melt, about 4 minutes. Whisk in the butter and egg yolks and cook over low heat, stirring, until very smooth, 3 minutes longer. Remove from the heat and season lightly with salt and pepper.
2. Transfer the fonduta to a warmed serving bowl or fondue pot and sprinkle with additional sea salt, if desired. Serve immediately with the toasted ciabatta. Also delicious served in individual bowls with a poached duck egg in the center of each. Optional: add thinly shaved fresh truffles on top.
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Poached Duck Eggs over Sautéed Beet & Turnip Greens
This elegant presentation is sure to wow any dinner guest.
Ingredients:
3-4 duck eggs
1 bunch each turnip and beet greens, washed and patted dry
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper
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 its 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 three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the greens and cook until they are just wilted and tender, 4 to 6 minutes. Season generously with salt and pepper; set aside.
3. To serve, add a serving of the greens to a plate, and then top with a poached egg. Season with salt and pepper, as needed.
Variation: This dish is also excellent served with roasted root vegetables, such as beets, turnips or carrots.
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Mushroom & Asparagus Eggs Benedict
Served over toasted bread, this eggs Benedict is truly stunning.
Ingredients
- 1 tablespoon olive oil
- 1 large shallot, finely diced
- 1 clove garlic, chopped
- ½ teaspoon thyme, chopped
- 1 tablespoon butter
- 6 ounces wild mushrooms, halved or quartered depending on size
- ¼ cup white wine, or broth
- ½ cup heavy cream
- 4 slices multigrain bread, lightly toasted
- 12 spears asparagus, blanched
- 4 eggs
- Sea salt and fresh ground pepper
Method
- Heat the oil in a pan over medium heat. Add the shallot and cook until tender, about 2-3 minutes, then add the garlic and thyme and cook until fragrant, about a minute. Add the butter and allow it to melt, then toss in the mushrooms and cook until they release their moisture, about 3-5 minutes.
- Add the wine or broth, deglaze the pan and cook for 2 minutes. Add the cream and simmer until it thickens, about 2-3 minutes and reduce the heat to low.
- Meanwhile, bring a large pot of water to a boil and reduce the heat to medium. Swirl the water in the pot. Crack an egg into a bowl and gently pour the egg from the bowl into the water. Repeat with another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes then fish them out. Repeat with remaining two eggs.
- To serve, place the toast on plates, top with the asparagus, poached eggs and creamy mushroom sauce. Season with salt and pepper to taste.
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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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