So much delicious duck in such a tiny package.
We’ve had a soft spot in our hearts for deviled eggs ever since we can remember having our Nana’s at family Christmas gatherings. The traditional recipe is hard to beat but we recently had the good fortune of coming into the possession of duck eggs, which oddly coincided with our discovery of possibly one of the greatest things in the world, D’Artagnan’s duck bacon. You can make the below recipe with good ‘ol fashioned chicken eggs and pig bacon, but we couldn’t leave well enough alone. Just be careful about making more than one egg per person; duck eggs are larger and fattier so they can be overwhelming once you go back for seconds.
Equipment Needed: 5 Qt Pot with Lid, Frying Pan, Chef’s Knife, Cutting Board, Large Fork, Mixing Bowl, Paper Towels
Serving Suggestion: Family Style
Suggested Wine Pairing: Crisp and acidic whites to combat the fattiness (e.g., Sauvignon Blanc, Pinot Gris) or lighter reds
Suggested Beer Pairing: Something crisp like an American Lager or Pilsner
- 6 duck eggs (these are about $1 each, substitute with chicken eggs at will)
- 6 strips D’Artagnan duck bacon ($12.99/8 oz)(you can also use regular bacon, you serf)
- 1/2 C mayonnaise ($3.99/15 oz jar)
- 2 TBSP dijon mustard ($3.85/8 oz jar)
- 1-2 TBSP horseradish ($1.79/6 oz jar)
- Fill your pot about 2/3 full with water, gently place your duck eggs in (you don’t want them to accidentally crack) and put it over high heat, covered.
- While your water is coming to a boil place the frying pan over medium heat and add the duck bacon. This can be a little on the rarer side, so be careful not to char it up (2-3 minutes per side should be fine). Put the cooked pieces on paper towels to drain.
- Once your water is boiling let it go for another 5 minutes then turn it off and let the eggs sit for another 5 minutes in the hot water. Once your 10 minutes is up carefully pour out the water and replace it with cold water to shock the eggs and stop the cooking. We even pop them in the fridge sometimes to speed up the process (this is probably some violation of classic technique but whatever).
Be sure to use a pot that gives the eggs room to move a bit.
- In the mixing bowl stir together the mustard, mayo and horseradish. We recommend doing about half of each at first to make sure you like the taste and then add more of each to your liking.
- Once your eggs are cool shell them and cut them in half. Take 4 of the yolks and toss them in the mixing bowl with your mayohorsetard sauce. Crush them up and stir it together with your fork until everything’s integrated. Add more yolk if you prefer but you can also save them for a salad later (remember that you’ve now got a lot of filling for 12 egg halves).
- Take your bacon and chop it in to tiny crumbles for your topping.
It's safe to say that our lives are now better knowing that duck bacon is a thing.
- Using your fork, scoop some of the yolk/sauce mixture into each egg half and set them on a plate. Sprinkle a healthy dose of bacon on top of each and go duck yourself.
Fill 'er up.
Like a little pillow of protein on a peppery green sea.
Adding to our current obsession/cop out we humbly present another combination of fresh veggies from our CSA with poached eggs and cheese. This one is ridiculously simple and essentially takes only as long as you need to boil water. Arugula lends itself a little better to an egg accoutrement because of its peppery flavor but feel free to mix up the greenery.
Equipment Needed: Baking Sheet, 3 QT Pot, Chef’s Knife, Cutting Board, Vegetable Peeler, Microplane, Spider or Slotted Spoon, Colander
Serving Suggestion: Family Style
Suggested Wine Pairing: Pinot Noir, Vinho Verde, Pinot Grigio
Suggested Beer Pairing: Pale Ale, Heffeweissen, Pilsner
- 3 C arugula (about $4/10 oz)
- 1 egg ($2.79/dozen)
- Parmigiano Reggianno cheese (about $13.99/lb)
- 2 TBSP white vinegar ($1.99/32 oz)
- 2 TBSP extra virgin olive oil, divided ($8.99/32 oz)
- Wash and drain your arugula and plate it up.
- Fill your pot about 3/4 full with water and bring to a boil. Reduce to a simmer and add a couple capfuls of white vinegar. Crack your egg into the pot and cook for 2 minutes. Remove it from the water with your spider when it’s done and make sure to let the excess water drip off.
Get close to the water to gently slide the egg in.
- Gently place the egg on top of your greens and grate on your Parmigiano cheese. Drizzle with olive oil then add a pinch of salt and pepper just to keep things balanced. Break the egg, mix everything up and enjoy.
Grate cheese evenly over the whole shootin' match.
Lobster with Garlic Lemon Butter and Mashed Maple Sweet Potatoes
To kick off the school’s first lesson we figured we’d get a little fancy with the king of crustaceans and a little something sweet on the side. The perfect recipe for when a celebration is in order—and yes, lobsters on sale is a reason for celebration—this take on a seafood classic hits all the right notes.
Equipment: Stove, 8 Qt. Pot, 5 Qt. Pot, 1 Qt. Saucepan, Chef’s Knife, Cutting Board
Serving Suggestion: Individual Plating
Servings: 1 Lobster per person; sweet potatoes serve 4
Suggested Wine Pairing:Chardonnay, Sauvignon Blanc
Suggested Beer Pairing:Pilsner, Stout (yeah, we know they’re total opposites, but each works for all the right reasons)
- 1 Whole Lobster (market price varies, expect an average of $10/lb) (NOTE: It’s important to keep the lobster alive until cooking. Like most other shellfish, cooking dead lobster generally leads to unpleasant gastrointestinal results.)
- ½ lemon ($.50)
- 1 medium garlic clove ($2.99/lb)
- 1 ¼ sticks unsalted butter ($4.99/lb package)
- 2lbs Sweet Potatoes ($1.50/lb)
- ¼ C half and half ($1.75/pint)
- 4 TBSP Maple Syrup ($8/pint for the real stuff; highly recommended)
Mashed Sweet Potatoes Preparation (start this first)
- Scrub and wash the sweet potatoes. Cut each in half and toss them into the 5 Qt. pot.
Cut the washed sweet potatoes in half for easier boiling
- Cover the spuds with water and boil for 25-35 minutes.
- Drain and remove the skins from the sweet taters if you want, or you can leave them in. Either way, add the butter, half and half, and syrup, then start mashing.
Add the butter, syrup and half and half; mash well.
- Serve family style or plate with the lobster.
- Bring 5 quarts of water to a boil in the 8 Qt. pot. Throw the lobster in head first. (Don’t worry PETA, if you hear them “screaming” it’s just the steam releasing from the shell as it cooks. These little puppies don’t have nervous systems complex enough to feel pain. Now back to cooking, this isn’t a biology lesson.)
Dunk your brave soldiers head first into the boiling water.
- Bring the water back to a boil and lower the heat and simmer them for 5 minutes (add a couple of minutes for every additional lobster).
- Pull out of the water, drain and plate.
- Place saucepan over low heat and add a stick of butter.
- Mince the garlic and add it to the melting butter.
- Squeeze the juice of half a lemon into the mixture and keep warm. Serve in individual dipping cups so you don’t have a communal dunking situation going on; that can get gross.