Chipotle and Duck Confit Deviled Eggs with Microgreens

By Korie Yankalunas
July 22, 2015
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Author Notes: This was something I had at a restaurant with a dear foodie friend of mine. One day I figured I'd try to replicate it at home. It wasn't quite the same, but I was very satisfied at how it turned out.

The reason I liked them in the first place was because I love deviled eggs, but had grown tired of making them the same way over and over and over... These have a light kick from the chipotle sauce and sea salt I used and the duck leg adds a little crispiness and meat texture to a normally soft and textureless item. Needless to say, the ones I used for photo purposes didn't last a whole 2 minutes after I was done.
Korie Yankalunas

Serves: 8 (2 halves each)

Ingredients

  • 8 eggs (boiled, cut in half, and yolks removed)
  • 1/3 cup mayonnaise
  • 2 tablespoons Hickory Farms chipotle ranch sauce
  • Spice Lab's smoked chipotle sea salt (to taste)
  • 1/2 teaspoon GOOD paprika
  • 1 5oz D'Artagnan duck leg confit, shredded
  • microgreens

Directions

  1. In a bowl, break the yolks up as fine as possible. Then mix in the chipotle ranch, mayonnaise, paprika, and sea salt to taste. Mix well until very smooth. Scoop out into a sandwich or piping bag for filling.
  2. Shred the meat from the duck leg and don't trim off any of the fat. It tastes great and helps the meat crisp. On medium high heat, warm the shreds through until just crispy and place on a plate to drain/cool.
  3. Lay out your egg halves and fill the cavities with the yolk filling followed by a few pieces of duck meat. Sprinkle some extra paprika or smoked chipotle sea salt over top if desired. I chose paprika.
  4. When you're serving them, add a few pieces of microgreens to each plate.

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