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| Cured Duck Egg Yolks |
I was at the indoor Winter Burlington Farmer’s Market a few
weeks ago and passed by the Flatlander Farm booth.
I spied duck eggs!
Back in the day (nearly 30 years ago), I tried to buy a
dozen at the local co-op - but the clerk whispered, “You really don’t want
those” - saying they were gamey and only good for baking.
I regretted not making that purchase, but here came my
second chance!
I cracked one open. The
whites were crystal clear and the yolks were double the size of a chicken’s.
We ate them softly scrambled. They tasted similar to our own
yard-bird eggs.
Before we finished off the lot I wanted to try curing some yolks,
a recipe I had read about online.
A plus: no special equipment or ingredients were required.
The finished result was salty at first, giving way to a
savory eggy flavor with a waxy, creamy texture.
I think I would have preferred them a bit softer because I
loved the ooey-gooey centers with bread and cheese.
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| Finished Cured Egg Yolks |
Adapted from a recipe by Hank Shaw of Hunter/Angler/Gardener/Cook
Garnishes 10 plates or more.
Ingredients
2 Duck Egg Yolks
1/2 cup + of Kosher Flake Salt
Vermont Cranberry Company Vinegar
Method
Layer half of the salt in a small container such as a ½-pint
canning jar.
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| Curing Egg Yolks |
Gently place each yolk on top of the salt bed and cover with the
rest of the salt, making sure they are completely covered. Add more if
necessary.
Refrigerate for 4 -7 days.
They should be firm to the touch.
Remove from the salt and rinse in vinegar. Place on a rack over
a drip tray and allow them to dry in the refrigerator for another 5-7 days.
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| Rinsed Cured Yolks |
Keep finished yolks for a week in a container under
refrigeration.
To serve, remove the outer rind with a vegetable peeler and
slice or grate as you would cheese.
