When I saw duck eggs at the Farmer's Market I had to have them. I wanted to really taste them, so I fried them over Sweet Potato Leek Hash.
The eggs were not easy to crack open, but when I finally smashed it against the pan a few times, what came out was gorgeous. The yoke is huge, the size of a ping pong. The flavor is very different from chicken eggs. Its very eggy and tastes almost grassy.
The hash is really tasty, sweet and oniony and nice when it soaks up the runny yoke. A nice hearty breakfast.
Sweet Potato Leek Hash
2 Sweet Potatoes diced very small
2 leeks chopped finely
1/4 red onion chopped finely
dash of cayenne pepper
salt and pepper
Sautee the leeks and red onion until translucent then add the sweet potatoes and cook until soft and caramelized. Season with cayenne and salt and pepper.
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8 comments:
I've had fresh duck eggs just a couple times. A hell of a lot of flavor. Intense. Rich. Wonderful. Never seen them in the farmers' markets up here, though. Too bad. Would love to try using them in fresh pasta dough! Maybe you can and tell us about it?
now pasta with the duck egg is a great idea, mr. meatball! i think they would be perfect. i only made my own fresh pasta like last week. i will write about it soon. i obviously still need some practice and a pasta machine. hand rolling it didn't get it thin enough. but i only used good farm eggs and flour. just a tiny bit of water, but not much. the flavor was there. just not thin enough. if i pick up more duck eggs i will try to use them this way. they even had ostrich eggs at the farmer's market! they were $30 each! and the size of footballs. thanks for reading!
not sure where you are in brooklyn exactly, but i buy all my pasta flour at d. coluccio's on 60th st. specifically, grab some of the "fine semolina" that's in plastic bags in the rear of the store. i've never seen it anywhere else. i make pasta often and usually mix that flour with doppio (00) and sometimes a little courser semolina. lots of egg yolks, a little xv oil and a bit of salt. but, really, that fine semolina is a keeper.
i'm in queens! but will check out that store. isn't the 00 for pizza dough, too? i hear all the pizza fanatics talking about it. the semolina i have is from the farmer's market, too! its seemed like it was fine but i will have to compare. i like how simple and few the ingredients are and i fear after a while i won't want to eat those boxed pastas anymore. thanks for all the helpful advise. maybe i will make some fresh pasta tonight!
the 00 is also for pizza, yeah. but for pasta too. def check out coluccio's. a great store. i also buy all my cheese there. you'll want to move right next door. i do. as for boxed pasta, it does have its place. many types you couldn't do fresh, not well anyway. but yes, fresh is way cool. and can be fun and weird sometime. check out a post on my site where i made it in a meat grinder. cya.
I hope these were from an urbab duck farm. I prefer urban duck eggs myself.
Jen, being in Italy I'm having the time of my life eating. Today we went to the Nostromo in Rapallo on the Riviera and had another memorable meal that included antipasti of cannellini with onions, calamari with potatoes, onion and pepers and fritters. the primi were a risotto with muscles and shrimps folowed by auhentic pasta al pesto. The secondi included cozze scoppiate or muscles in their own broth, a veal and peas stew, and a stewed fish dish. The meal ended with a very nice mild cheese, a very good espresso, a cake called colomba and a bitter. The meal was washed down with good white and red house wines along with mineral water. For me and leo, I paid 38 Euro. A real bargain. Needless to say, we plan to go back there again. In italy it's impossible o have a bad meal. Tomorrow here will be a dinner oh all kinds o home made delicacies in my honor. I may never return! Alas, no duck eggs|
Yeah - those urban duck farms where crazy people yell at you for no reason! I love those, too!
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