Duck eggs with almond dukkah

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Oh dear, holiday, Mum visiting & computer issues, time flies and this rather quick but exquisite dish took a while to get here… It would not be an exaggeration (or eggsaggeration) to say that I have gone a bit nuts about eggs this Easter, I’ve bought beautiful powdery-blue Aracauria eggs, extra-grand goose eggs, tiny spreckled quail eggs & off-white marble-shelled duck eggs which I’ve used in this appetite-whetting spring starter. Duck eggs with extra-buttery yolks get a dot of mayonnaise & a sprinkle of aromatic almond Dukkah, an Egyptian nut and spice mix that tastes fantastic when mopped up with a bread dipped in olive oil. Add green asparagus spears for a more substantial (& frankly the ultimate spring) starter – nothing else says ‘Spring has sprung’ except for a gambolling lamb.Duck eggs with their marble like shell and gorgeous sulphurous egg yolks are a luxurious way to serve classic œuf mayonnaise but they also hold their own against the aromatic spices & anise flavours of cumin, fennel, coriander in this Dukkah. Just coming back from Spain with my suitcase stuffed full of Marcona almonds & spindly spears of wild asparagus, we had a wonderful impromptu spring starter for supper and a combination I might have eaten a few times more for lunch (honestly, every day until I ran out of duck eggs…).

 

More beautiful starters for spring: broad bean bruschette, chervilled eggs, green asparagus, avocado & tomato salad, Spargelsalat (white asparagus salad), Bärlauchsuppe (wild garlic soup), pea shoot saladaubergine involtini, Caponata, Tandoori octopus, Lettuce cups with red pepper lentil balls,

 

 

 

Duck eggs with dukkah


Duck eggs with almond dukkah

Adapted from the Bonjon Gourmet

 

1 duck egg per person
mayonnaise
¼ cup Marcona almonds
1 teaspoon coriander seeds
1 teaspoon black sesame seeds
½ teaspoon cumin seeds
¼ teaspoon fennel seeds
¼ teaspoon coarse black pepper
¼ teaspoon smoked sea salt flakes (Maldon)

 

Cook the duck eggs for a minimum of 10 minutes, mine did 12 without any harm but being thoroughly through.

For the Dukkah roast the almonds in a dry pan until light brown and fragrant. Leave to cool, then chop coarsely. Toast the spices (except pepper & salt) until fragrant, shaking the pan from time to time (for about 1-2 minutes). Leave to cool slightly, grind coarsely in a pestle & mortar, mix with almonds, pepper & salt.

Peel the duck eggs (the marble like shell is a little harder to break), halve and arrange on a plate with a little spoon of mayonnaise and sprinkle with dukkah. Serve with rustic bread and perhaps some thin green asparagus spears.

 

 

 

Deutsches Rezept:

duck eggs with almond dukkah


Enteneier mit Mandel-Dukkah

Inspiriert durch the Bonjon Gourmet

 

1 Entenei pro Person
Mayonnaise
3 EL Marcona Mandeln
1 TL Koriandersamen
1 TL schwarze Sesamkörner
½ TL Kreuzkümmelsamen
¼ TL Fenchelsamen
¼ TL grob gemahlener schwarzer Pfeffer
¼ TL geräucherte Meersalzflocken (Maldon)

 

Enteneier für mindestens 10 Minuten kochen (meine haben mit 12 Minuten ein wenig zu lange gekocht, waren aber noch gut), abkühlen lassen.

Für das Dukkah die Mandeln in einer trockenen Pfanne goldbraun rösten, erkalten lassen und dann grob hacken. Alle Gewürze (außer Pfeffer & Salz) nun in die trockene Pfanne geben und für ca. 1-2 Minuten toasten bis sie aromatisch riechen, dabei die Pfanne öfter leicht rütteln. Dann kurz abkühlen lassen, in einem Mörser grob mahlen und anschließend mit den Mandeln, Pfeffer und Salz vermischen.

Eier pellen und halbieren, einen Klecks Mayonnaise an die Seite geben und mit Dukkah bestreuen. Dazu gibt es vielleicht dünnen grünen Spargel oder leckeres knuspriges Brot.

 

 

 

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10 thoughts on “Duck eggs with almond dukkah

  1. Oh wow! This sounds wonderful. I’ve never had duck eggs before but after seeing this I think I might splurge and spend the extra $ and pick up 6 of them. I’m sure chicken eggs would be wonderful using dukkah too, but I like the idea of the extra buttery yolk you described.

      • Interesting because I went to the market on Sunday and found duck eggs on sale so I bought a dozen! And yes, they are fantastic. I couldn’t believe the size of the yolks. 🙂 Thank you for the “nudge” to seek them out.

  2. I wish I could try this dish! 🙂 Duck eggs sound more attractive to regular chicken eggs. I’ve never tried it before, and not sure that I’ve seen those eggs here.. but I will search.

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