Duck eggs have a larger, richer yolk than their chicken counterparts, so placing a poached one atop a salad of summery vegetables and lemony vinaigrette makes a filling meal on a hot night. I like to employ a little plastic wrap to keep my poached eggs whites in check, but you can easily poach one traditionally with barely simmering water that has a bit of vinegar added to it. Just be careful not to overcook the duck egg as higher amounts of protein in it can make if rubbery if it is cooked too long. —cheese1227
one (but is easily multiplied to whatever quantity is required)
1-2 tablespoons olive oil
1 garlic clove, very finely minced
A thick slice of hearty bread, sliced into ¾-inch cubes
Two slices of thick cut bacon, cooked crisp and crumbled into ½-inch pieces
2 cups of mixed mild lettuces, washed and torn into bite-sized pieces
¼ cup summer peas, shucked, cooked in salted water, and cooled
¼ cup basil leaves, chiffonade
Juice of 1/2 lemon
3/4 teaspoon Dijon mustard
½ teaspoon kosher salt
1 1/2 teaspoon minced shallot
3-4 tablespoons of neutral oil such as safflower or rapeseed
Put a saucepan with three inches of water on the stove to simmer.
In a sauté pan, heat the olive oil. Add garlic and bread together and sauté until the sides of the bread cubes are slightly golden. Remove from heat. Add some sea salt to taste. Set aside to cool slightly.
In a medium mixing bowl, combine lettuces, peas and basil.
In a second small mixing bowl, combine lemon juice, mustard, salt and shallots. Slowly whisk in oil. When the dressing is emulsified, add sugar and lemon peel.
Take an 8-inch piece of plastic wrap and using a pastry brush, lightly coat the wrap with oil (using truffle oil here is a nice addition, but olive oil will do just fine). Take the wrap and place it oiled side up into a large ramekin. Crack the duck egg into the plastic wrap sitting inside of the ramekin. Bundle the sides of the wrap up around the egg and secure the bundle quite tightly with a piece of kitchen string. Gently lower the egg bundle into the simmering water and let it cook there for 4-6 minutes until the white is set but the yolk is still runny.
While the egg is poaching, mix the croutons, lettuces, peas, basil and vinaigrette. Add in the croutons and put the mixture on a plate. Sprinkle the bacon pieces over the salad.
When the egg is cooked, gently remove the plastic wrap and place the egg atop the salad. Top with fresh, ground black pepper, gently cut the egg so that the yoke can slowly ooze down the salad as you serve it.
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.