put a salted duck egg on it

It may not be the Year of the Egg anymore, but I'm still always looking for interesting egg recipes/applications. I found some Salted Duck Eggs at an Asian grocery store and, knowing nothing about them, bought them. You can buy them cooked or uncooked. The ones in this post were the already cooked ones, you just peel them at use however. I did some research online, but still didn't really know what I was going to do with them until I tasted some. Salted duck egg is obviously quite salty, but also a bit funky and rich and the yolk is kind of granular. I decided to try it as a topping, kind of like how you'd sprinkle Parmesan cheese on pasta. It adds a really nice funk and savoriness to dishes.

Sesame Broccoli with Salted Duck Egg

-4 shallots, divided

-4 garlic cloves, divided

-3 Tablespoons oil

-1 head broccoli, cut into florets

-3 Tablespoons soy sauce

-1 teaspoon sesame oil

-pinch of red pepper flakes

-2 teaspoons sesame seeds

-1 salted duck egg, cooked, peeled and chopped fine

-finely chopped Thai chili, if desired

Finely chop 2 of the shallots and 2 of the garlic cloves. Heat the oil in a large skillet over medium-high heat. Cook the shallot and garlic in the hot oil until brown and crunchy, turning down heat if necessary to prevent burning. Remove to a paper towel, reserving the leftover oil in the skillet. Slice the other 2 shallots and mince the remaining garlic and cook in the reserved oil until just soft. add the soy sauce, sesame oil, pepper flakes and sesame seeds and stir to combine. Add the broccoli and toss in the sauce. Cook until bright green but still crunchy. Serve over rice, sprinkled with the fried shallots and garlic, the chopped duck egg and Thai chilies.

So after I made the broccoli dish, my boyfriend mentioned that his Filipino parents always ate salted duck egg with tomatoes. I had a lovely heirloom tomato at home, so the next day I made a kind of duck egg Caprese salad for lunch. 

There's not really a recipe for this. Just slice up a good tomato, sprinkle it with chopped salted duck egg, fresh Thai basil and 5 or 6 drops of sesame oil. No need to salt, the egg is plenty. This was fantastic! Savory and simple and summery. 

What would you do with salted duck eggs?

Related recipes from the archives:

Crab Cake Scotch Quail Eggs

Kimchee Pickled Quail Eggs

Crockpot Chicken and Eggs

Cajun Pickled Eggs and Sausage

Sesame Roasted Tofu

Wild Duck Stir-Fry

Trout Piccata with Fennel Peach Caprese Salad

HI YOU GUYS!!!! Yeah, it's been awhile. Life, you know? I missed this. 

Things have been pretty great. I could go on and on, but I think I'll just ease back into this blogging thing with these recipes and photos and virtual hugs. *HUGS* 

Summer a.f. 

Peach Fennel Caprese Salad

- 1 fennel bulb, quartered and sliced thin

- 2 tsp fennel fronds, chopped fine

- 1 large tomato, seeded, quartered, sliced thin

- 1 peach, peeled, seeded, sliced thin

- 1/2 ball fresh mozzarella, cut into matchsticks

- 1 teaspoon chopped fresh oregano

- 1 garlic clove, minced

- 5-6 fresh basil leaves, julienned

- 1 Tablespoon olive oil

- 2 Tablepoons Balsamic vinegar

- salt & pepper to taste 

Re: slicing everything: I was trying to get everything a similar shape/cut... kind of thin, bite-size slices. Gently toss everything to combine. Serve immediately or refrigerate up to 4 hours.

Trout Piccata
- 3 trout filets
- Flour for dusting the trout (a cup should do) 

- 4 Tablepoons butter, divided

- 3 Tablespoons lemon juice

- 3 Tablespoons capers

- salt and pepper to taste 

Spread the flour on a plate and dip the trout fillets in it to coat completely. Shake of excess flour. Melt 3 Tablespoons of butter in a large non-stick skillet. When completely melted, place trout fillets in, 1 or 2 at a time, flesh-side down. Let cook for 3 minutes then gently flip with a spatula and cook another 3 minutes. Set cooked trout aside. Add garlic and remaining butter to pan and let melt completely. Add lemon juice and stir, scraping up brown bits. Add capers and salt and pepper. Pour sauce over cooked trout, Garnish with lemon thyme, lemon wedges, and fennel fronds, if desired. Serve.

I developed a milk glass obsession while I was gone. This platter is bae.

Related recipes from the archives:

Tarragon Cod with Arugula and Beans

Pasta with Fennel and Salmon

Caprese Pasta

Sushi Ceviche

Build a Better Taco Salad

Watermelon Chickpea Mint Salad