This Week’s: “What to do with Duck Eggs”

 

 

 

 

 

Santa Clara Flapjacks
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Ingredients
  1. 3 cups all purpose flour
  2. 3 tablespoons sugar
  3. 2 tablespoons baking powder
  4. 1/2 teaspoon salt
  5. 5 Rising Kale Farms Duck Eggs
  6. 2 1/2 cups half & half
  7. 6 tablespoons melted butter
Instructions
  1. Sift all dry ingredients together.
  2. Make a well in the center and add wet ingredients. Mix well.
  3. Heat griddle over medium heat.
  4. Cook flapjacks until all bubbles pop across the top of surface.
  5. Serve with fresh fruit and syrup.
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Stuffed Thai Omelets
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Ingredients
  1. 2 tablespoons vegetable oil
  2. 2 garlic cloves, minced
  3. 1 small onion, finely chopped
  4. 8 oz. ground pork
  5. 2 tablespoons fish sauce
  6. 1 teaspoon sugar
  7. 2 tomatoes, peeled and chopped
  8. 1 tablespoon fresh, chopped cilantro
For the Omelets
  1. 6 Rising Kale Farms Duck Eggs
  2. 1 tablespoon fish sauce
  3. 2 tablespoons vegetable oil
Instructions
  1. Heat the oil in a wok. Add garlic and onion and fry for 3 minutes until translucent.
  2. Add pork, stir fry additional 7 minutes.
  3. Stir in fish sauce, sugar, tomatoes and pepper to taste.
  4. Simmer 6 minutes until thickened.
  5. Add chopped cilantro.
  6. Whisk eggs and fish sauce in bowl.
  7. Heat small amount of oil to omelet pan.
  8. Add enough egg mixture to coat bottom of pan, swirling to cover entire surface of the bottom of the pan.
  9. As soon as it sets, spoon some of the filling over the center and fold into neat square parcels.
  10. Slide onto serving dish and keep warm while the rest of the omelet parcels are prepared.
  11. Serve folded side down with sprinkled chopped cilantro.
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Kentucky Butter Cake
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Ingredients
  1. 1 cup butter [cubed]
  2. 2 cups granulated sugar
  3. 3 Rising Kale Farms Duck Eggs
  4. 1 tablespoon vanilla extract
  5. 3 cups all purpose flour
  6. 1 teaspoon kosher salt
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1 cup buttermilk
  10. Butter Glaze
  11. 1/3 cup butter
  12. 3/4 cup granulated sugar
  13. 2 tablespoons water
  14. 2 teaspoons vanilla
Instructions
  1. Preheat oven to 325* degrees. Mix all ingredients in stand mixer and mix for 3-4 minutes. Pour into grease and sugared bundt pan and bake for 70 minutes.
  2. When cake is done, combine and heat butter glaze ingredients in small saucepan until dissolved. Set aside. Poke holes all over cake while still in pan using a knife or chopstick. Pour glaze evenly over cake and allow to cool before inverting onto plate.
  3. Serve with vanilla ice cream.
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Manor House Eggs
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Ingredients
  1. 6 Rising Kale Farms Duck Eggs
  2. 1 pound medium-large Westinghouse Seafood Shrimp
  3. 2 tablespoons butter
  4. 1 1/2 tablespoons flour
  5. 1 1/3 cups milk
  6. 2 tablespoons grated parmesan cheese
  7. 1 teaspoon lemon juice
  8. 1 teaspoon dijon mustard
  9. 2 pound fresh spinach
  10. salt & pepper
Instructions
  1. Hard boil eggs. [Approximately 12 minutes]
  2. Shell & devein Westinghouse Seafood Shrimp and sauté in butter until pink.
  3. Remove from heat.
  4. Combine remaining butter and flour, in the same pan that shrimp were in, whisking into a roux.
  5. Add milk, whisk until thick....5 minutes or so.
  6. Stir in cheese, lemon juice and mustard.
  7. Remove from heat when thickened, set aside.
  8. Wilt spinach, pressing out liquid before placing into individual ramekins.
  9. Place halved or quartered duck eggs on top of spinach and drizzle sauce on
  10. the top of the egg spinach ramekin.
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Raisin Scones
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Ingredients
  1. 2 cups all purpose flour
  2. 3/4 teaspoon baking soda
  3. 1 1/2 teaspoons cream of tarter
  4. pinch of salt
  5. 8 tablespoons unsalted butter
  6. 1/2 cup raisins
  7. 1/2 cup buttermilk
  8. 1 Rising Kale Farms Duck Egg [beaten]
Scone Glaze
  1. 1 Rising Kale Farms Duck Egg Yolk
  2. 1 tablespoon lukewarm water
Instructions
  1. Preheat oven to 425*F.
  2. Combine flour, baking soda, cream of tarter, and salt in a mixing bowl.
  3. Cut in the chilled butter until fine crumbled texture forms.
  4. Add raisins, beaten egg, and enough buttermilk to form a soft dough.
  5. Knead lightly on a floured board.
  6. Roll out the dough to 1/2” thickness and cut with a round cookie or bisquit cutter. [appx 3”]
  7. Place on lightly greased baking sheet, brushing with egg/water mixture.
  8. Sprinkle with granulated sugar.
  9. Bake 12-14 minutes.
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French Mushroom Soup
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Ingredients
  1. 1/2 cup minced onions
  2. 1 stick unsalted butter
  3. 6 tablespoons flour
  4. 12 cups FOND Bone Broth [Liquid Light]
  5. 2 sprigs fresh parsley
  6. 1 bay leaf
  7. pinch of thyme or 2 whole sprigs
  8. 3 lbs. Kitchen Pride Mushrooms
  9. 1/2 teaspoon kosher salt
  10. 1 teaspoon lemon juice
  11. 4 Rising Kale Farms Duck Egg yolks
  12. 1 cup whipping or heavy cream
Instructions
  1. In a heavy saucepan, saute onions and butter.
  2. Add flour.
  3. Next add FOND Bone Broth, parsley, bay & thyme.
  4. In a separate pan, saute mushrooms with salt and lemon juice for 5 minutes and add to onion, bone broth mixture.
  5. Heat slowly for 10 minutes.
  6. When ready to serve, beat yolks with whipping cream, whisking in 1 cup of mushroom, bone broth mixture and transfer back to soup base.
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Cheddar Cheese Grits
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Ingredients
  1. 3 3/4 cups water
  2. 1 cup quick cook grits
  3. 1 teaspoon kosher salt
  4. 1/4 teaspoon fresh black pepper
  5. 1/2 cup milk
  6. 1 Rising Kale Farms Duck Egg
  7. 1 1/2 cup shredded Brazos Valley Cheddar Cheese
Instructions
  1. In a heavy saucepan, heat 3 cups of the water to boiling over high heat.
  2. In a small bowl, combine grits, salt, pepper and remaining water.
  3. Stir into boiling water.
  4. Cook, stirring constantly until mixture has thickened. [about 5 minutes]
  5. Heat oven to 400* degrees.
  6. Grease a 1 ½ quart baking or pyrex dish.
  7. In a separate bowl, mix together milk and egg.
  8. Fold milk/egg mixture and 1 cup of the Brazos Valley Cheddar Cheese into the grit mixture and pour into baking dish.
  9. Top with remaining ½ cup cheese
  10. Bake for 25 minutes.
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Ramp and Potato Scramble
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Ingredients
  1. 6 Johnson’s Backyard Garden Red Potatoes
  2. 4 Rising Kale Farms Duck Eggs
  3. 1/3 cup water
  4. 1/4 teaspoon kosher salt
  5. 1/8 teaspoon fresh ground black pepper
  6. 2 tablespoons butter
  7. 1 cup Johnson’s Backyard Garden leeks course-chopped [white bulb and green ends]
Instructions
  1. Steam potatoes for 25 minutes, drain and cool. Cut into 3/4” chunks.
  2. In a small bowl, blend eggs, water, salt & black pepper. [set aside]
  3. Heat 10” skillet, add butter until melted and bubbling.
  4. Add potatoes and cook for 3-5 minutes.
  5. Add leeks, continue cooking for 2 more minutes.
  6. Pour in egg mixture and lightly fold together, as you would scrambled eggs.
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Orange French Toast
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Ingredients
  1. 4 Rising Kale Farms Duck Eggs
  2. 1 cup fresh orange juice
  3. 1 1/2 teaspoon grated orange peel
  4. 8-1” thick slices C’est La Vie Bakery French Baguette
Instructions
  1. Beat eggs, orange juice and grated orange peel.
  2. Arrange baguette slices in a 9” x 12” pan.
  3. Pour egg mixture over bread.
  4. Refrigerate and chill for 2 hours.
  5. Melt butter over low-medium heat in large skillet.
  6. Carefully place orange-egg soaked baguette slices in pan and cook until golden, about 3 minutes per side.
  7. Arrange on platter and dust with powdered sugar.
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The Queens Peach Pie
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Ingredients
  1. 1 1/4 cups flour
  2. 1/2 teaspoon salt
  3. 1 stick unsalted butter
  4. 2 tablespoons sour cream
  5. 3 Rising Kale Farms Duck Egg yolks
  6. 1 cup of sugar
  7. 2 tablespoons flour
  8. 1/3 cup sour cream
Instructions
  1. Combine first two ingredients in the bowl of a food processor.
  2. Cut in the cold butter 1 tablespoon at a time.
  3. Add in the first [2 tablespoon portion] of sour cream.
  4. Pulse until dough ball forms.
  5. Press into 9” pie pan and bake for 10 mins. @ 425*.
  6. Allow to cool once baked.
  7. Combine remaining 4 ingredients and pour over 8 peaches that have been skinned and sliced and arranged over the cooled pie crust.
  8. Cover with foil and bake 35 mins. @ 350*.
  9. Uncover and bake an additional 20 minutes.
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Eggs Benedict with a Twist
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Ingredients
  1. 1 lb. fresh spinach
  2. 8-10 artichoke hearts, chopped
  3. 3 tablespoons unsalted butter
  4. 8 slices swiss cheese
  5. 4 english muffins - split
  6. homemade hollandaise sauce
  7. fresh parsley - chopped
  8. 8 Rising Kale Farms Duck Eggs - poached
Instructions
  1. Start by steaming the spinach until lightly wilted, then drain off excess liquid.
  2. Next, sauté the artichoke hearts in butter until warm.
  3. Toast english muffins and layer each with wilted spinach and artichoke hearts.
  4. Top each with a slice of swiss cheese and poached Duck Egg.
  5. Drizzle hollandaise sauce on top to serve and sprinkle with fresh chopped parsley.
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Kale with Bacon and Duck Eggs
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Ingredients
  1. 6 slices bacon, coarsely chopped
  2. 2 shallots, minced
  3. 2 garlic cloves minced
  4. 2 bunches of Peralta Farms fresh Kale
  5. 2 cups Fond Bone Broth [Trolly Dodger]
  6. 2 teaspoons mustard seeds
  7. 2 Rising Kale Farms Duck Eggs - hard boiled
Instructions
  1. Cook the bacon over medium heat until almost crisp, transfer to paper towel to drain.
  2. Add shallots and garlic to the pan and sautè until tender.
  3. Add the kale, bone broth and mustard seed.
  4. Cook for about 7 minutes.
  5. Top with chopped, hard boiled Rising Kale Farms duck eggs.
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Old Fashioned Lemon Curd
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Ingredients
  1. 2 cups sugar
  2. 8 Rising Kale Farms Duck Egg Yolks
  3. 1 cup fresh squeezed lemon juice
  4. 1 cup unsalted butter
  5. 3 tablespoons grated lemon peel
Instructions
  1. Combine sugar and duck egg yolks in medium saucepan.
  2. Stir in lemon juice. Cook, stirring constantly, until the back of a wooden spoon is coated.
  3. Remove from heat, stir in butter, 1 tablespoon at a time.
  4. Fold in lemon peel.
  5. Cool. Cover tightly until ready to use.
Notes
  1. To serve: Smooth into pre-baked tart shell and top with seasonal fruit.
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Scrambled Duck Eggs with Emadi Acres Baby Spinach & Parmesan
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Ingredients
  1. 2 Rising Kale Farms Duck Eggs
  2. kosher salt and freshly ground black pepper
  3. 1 teaspoon olive oil
  4. 3 cups Emadi Acres Baby Spinach
  5. 1–2 tablespoons grated Parmesan
  6. crushed red pepper flakes
Instructions
  1. Whisk eggs in a small bowl; season with salt and pepper and set aside.
  2. Heat oil in a medium nonstick skillet over medium.
  3. Add Emadi Acres spinach and cook, tossing, until wilted, about 1 minute.
  4. Add eggs; cook, stirring occasionally, until just set, about 1 minute.
  5. Stir in Parmesan.
  6. Sprinkle with red pepper flakes.
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Tarragon Egg Salad
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Ingredients
  1. 4 Rising Kale Farms Duck Eggs
  2. 3 tablespoons mayonnaise
  3. 1 shallot - chopped
  4. 1 teaspoon white wine vinegar
  5. 1 tablespoon chopped tarragon
  6. salt and pepper to taste.
Instructions
  1. Hard cook Rising Kale Farms Duck Eggs and chop.
  2. Mix with mayonnaise, chopped shallot, white wine vinegar, chopped tarragon, and salt and pepper.
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Barbeque Deviled Eggs
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Ingredients
  1. 12 Rising Kale Farms Duck Eggs
  2. 1/2 cup mayonnaise
  3. 1/2 cup finely chopped smoked pork
  4. 2 tablespoon Dijon mustard
  5. 1/4 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 1/4 teaspoon hot sauce
Instructions
  1. Place Rising Kale Farms Duck Eggs in a single layer in a large saucepan; add water to cover eggs. Bring to a boil. Cover, remove from heat, and let stand 15 minutes.
  2. Drain and with lid on, shake pan vigorously to crack shells, allowing internal heat to escape. Plunge into ice bath for 20 minutes.
  3. Peel.
  4. Cut eggs in half lengthwise, and carefully remove yolks.
  5. Mash yolks with mayonnaise.
  6. Stir in pork and next 4 ingredients; blend well.
  7. Pipe or spoon yolk mixture evenly into egg white halves.
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Egg Drop Soup
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Ingredients
  1. 4 cups Fond Bone Broth
  2. 2 tablespoons cornstarch
  3. 1 teaspoon ground ginger
  4. 1/4 teaspoon garlic powder
  5. 2 Rising Kale Farms Duck Eggs
  6. 2 additional Rising Kale Farms Duck Egg whites
  7. 1/2 teaspoon sesame oil
  8. 3 green onions, thinly sliced
  9. 1/4 cup whole-kernel corn
  10. salt & black pepper
Instructions
  1. Whisk together Fond Bone Broth, cornstarch, ginger and garlic powder in a medium saucepan until combined. Bring to boil.
  2. Whisk together the eggs and egg whites in a small bowl.
  3. Once the broth reaches a boil, remove from heat.
  4. Whisk to stir the broth in a circular motion, creating a vortex of liquid.
  5. Begin slowly pouring the whisked eggs into the soup to create egg ribbons.
  6. Stir in the sesame oil, green onions and corn. Season with salt and pepper.
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Magic Cake
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Ingredients
  1. 3 Rising Kale Farms Duck Eggs
  2. 3/4 cup sugar
  3. 1/2 cup unsalted butter melted
  4. 1 tsp vanilla extract
  5. 3/4 cup all purpose flour
  6. 2 cups lukewarm milk
  7. powdered sugar for dusting cake
Instructions
  1. Preheat oven to 325* F degrees.
  2. Line an 8 x 8 baking dish with parchment paper.
  3. Separate the eggs and beat the egg yolks with the sugar until light and fluffy.
  4. Add butter and vanilla extract and continue beating for another minute.
  5. Add the flour and mix it completely.
  6. Slowly start adding the milk and beat until everything is well mixed.
  7. In a separate bowl, beat the egg whites until stiff peaks form.
  8. Add the egg whites to the cake batter and gently fold them in.
  9. Make sure you don't fold the egg whites in completely, you still want to see some of the white bits floating at the top.
  10. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden.
  11. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
  12. The magic happens when you cut into the cake to serve it...
  13. Sprinkle with powdered sugar after cake has cooled, and before serving!
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Duck Egg Dutch Baby
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Ingredients
  1. 1 stick unsalted butter
  2. 4 Rising Kale Farms Duck Eggs
  3. 1 cup whole milk or cream
  4. 1/2 cup flour
  5. 1/2 teaspoon kosher salt
  6. fresh ground black pepper
  7. 1/2 cup fresh chopped parsley
  8. 1/2 cup fresh grated parmesan cheese
Instructions
  1. Melt butter in 9” x 13” casserole pan in 425* oven.
  2. Remove from oven.
  3. Place eggs in blender and whiz for 1 minute.
  4. Add milk or cream, then add flour. Whiz 1/2 minute more.
  5. Add salt and pepper, parsley and parmesan cheese, whiz 30 seconds more.
  6. Pour into casserole pan.
  7. Bake @ 425* for 25 minutes.
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Eggs in the Clouds
A somewhat old fashioned way of simplifying the egg.
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Prep Time
5 min
Cook Time
6 min
Prep Time
5 min
Cook Time
6 min
Ingredients
  1. 4 Rising Kale Farms Duck Eggs
  2. ¼ cup shredded parmesan cheese
Instructions
  1. Preheat oven to 450
  2. Line a sturdy cookie sheet with parchment paper
  3. Separate Rising Kale Farms Duck Eggs eggs, putting the whites in a large mixing bowl
  4. Place the yolks in small separate ramekins
  5. Whip the whites on high speed until peaks are stiff. Appx. 2-3 minutes
  6. Gently stir in the cheese
  7. Divide the whites into 4 "cloud" shapes on the baking sheet.
  8. Make a small deep well in the middle of each cloud.
  9. Bake for 3 minutes
  10. Remove from oven and gently slip a yolk into each well.
  11. Cook for another 3 minutes.
  12. Serve and Enjoy!
  13. Serve with a dash of hot sauce
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Swiss Chard Quiche
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Ingredients
  1. 3 tablespoons extra virgin olive oil
  2. 1 bunch swiss chard, chopped
  3. 1 onion chopped
  4. 3 Rising Kale Farms Duck Eggs
  5. 3/4 cup half and half
  6. salt and pepper
  7. 1 cup cheddar cheese, shredded
  8. 1 - 9” pie crust
Instructions
  1. Heat oven to 350 degrees.
  2. Sauté swiss chard and onion until tender in olive oil.
  3. In a mixing bowl, whisk together Rising Kale Farms Duck Eggs with half & half, salt and fresh ground pepper.
  4. Fold in cheddar cheese.
  5. Pour into pie crust and bake for 40-45 minutes.
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Egg Foo Yung
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Ingredients
  1. 6 Rising Kale Farms Duck Eggs, lightly beaten
  2. 1 cup fresh bean sprout
  3. 1/4 cup minced scallion
  4. 1/4 cup minced bamboo shoots
  5. 4 water chestnuts, minced
  6. 1/2 cup chicken or minced shrimp
  7. 1 teaspoon soy sauce
  8. 2 -3 tablespoons peanut oil
Instructions
  1. Mix eggs, vegetables, meat and soy.
  2. Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
  3. Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
  4. Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
  5. Egg Foo Yung Sauce: In a saucepan, heat 1 cup chicken broth, 1 tab. soy, 2 tsp. sugar with 2 tsp. vinegar.
  6. Once hot, add 1 tbsp. cornstarch that has been pre-mixed with 2 tbsp. water, to thicken sauce.
  7. Drizzle over Egg Foo Yung. Serve with rice.
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Chocolate Mousse
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Ingredients
  1. 2 cups heavy cream
  2. 3 Rising Kale Farms Egg yolks
  3. 3 tablespoons sugar
  4. 1 teaspoon vanilla
  5. 7 oz High Street Chocolate - chopped [Coffee - Cardamom]
Instructions
  1. Heat 3/4 cup cream in a 1-quart heavy saucepan until hot.
  2. Whisk together Rising Kale Farms Duck Egg yolks, sugar, and a pinch of salt in a metal bowl until combined well.
  3. Add hot cream in a slow stream, whisking until combined.
  4. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on an instant read thermometer.
  5. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
  6. Melt High Street Chocolate in a double boiler or a metal bowl set over a pan of simmering water stirring frequently.
  7. Whisk custard into chocolate until smooth, then cool.
  8. Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until stiff peaks form.
  9. Whisk one fourth of cream into High Street Chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
  10. Spoon mousse into stemmed glasses or ramekins and chill.
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Homemade Blueberry Muffins
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Prep Time
5 min
Total Time
30 min
Prep Time
5 min
Total Time
30 min
Ingredients
  1. 8 oz unsalted butter
  2. 3/4 cup sugar
  3. 1 tsp vanilla extract
  4. 2 Rising Kale Farms Duck eggs – beaten
  5. 1 1/2 cups all purpose flour
  6. 1/2 teaspoon salt
  7. 2 teaspoons baking powder
  8. 1/3 cup milk
  9. 8 oz fresh blueberries – washed
Instructions
  1. Cream together the butter and sugar.
  2. Beat in the Rising Kale Farms Duck eggs and vanilla extract.
  3. Stir in the flour, salt and baking powder.
  4. Add the milk.
  5. Fold in the blueberries without crushing.
  6. Spoon mixture into lined muffin tins and bake.
  7. Place in the oven @ 400 degrees for about 25 minutes.
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Cornmeal Pancakes served with ”Maple Syrup Lady’s” Amber Syrup
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Ingredients
  1. 1 cup boiling water
  2. 3/4 stone ground cornmeal
  3. 1 1/2 cup buttermilk
  4. 2 Rising Kale Farms Duck Eggs
  5. 1 cup sifted all purpose or whole wheat pastry flour
  6. 1 tablespoon baking powder
  7. 1 tsp. salt
  8. 1/4 tsp. baking soda
  9. 1/4 cup melted butter
Instructions
  1. In a mixing bowl, pour boiling water over cornmeal. Stir and allow to rest for 4-5 minutes, stirring once or twice.
  2. Pour in buttermilk. Add Rising Kale Farms Duck Eggs, beating after each addition. Whisk flour, baking powder and salt together. Stir into cornmeal mixture. Add melted butter. Beat for 30 seconds.
  3. Pour batter onto a hot griddle or large skillet wiped lightly with butter or oil. Bake for 1 or 2 minutes per side; flip once.
  4. Serve with melted butter and Maple Syrup Lady’s Amber Syrup.
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Salt Cured Duck Eggs
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Ingredients
  1. 1¾ cups Kosher salt
  2. 1¼ cups sugar
  3. 4 large Rising Kale Farms Duck Egg yolks
  4. Vegetable oil spray
Instructions
  1. In a medium bowl, combine the salt and sugar.
  2. Spread half of the contents in a small flat glass baking dish.
  3. Using a small juice glass or the back of a serving spoon make 4 evenly spaced indentations in the salt mixture.
  4. Carefully place a raw Rising Kale Farms Duck Egg yolk in each depression.
  5. Gently sprinkle the remaining salt/sugar mix on the top of the yolks, ensuring they are completely covered.
  6. Cover the baking dish with plastic wrap and refrigerate [undisturbed] for 4 days.
  7. Using a soft bristled pastry or basting brush, remove the salt/sugar off of each egg, and then rinse under cold running water in order to remove the remaining salt.
  8. Pat dry with a paper towel.
  9. Preheat your oven to 150-175 degrees. Coat a wire rack with the vegetable oil spray and set it on top of a baking sheet.
  10. Bake for 1½ to 2 hours.
  11. Let cool.
  12. Refrigerate.
  13. When ready to use...grate over your favorite pasta or salad.
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Linguini Carbonara
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 12 oz. Garlic & Black Pepper Linguini [Gourmet Texas Pasta]
  2. 4 tablespoons extra-virgin olive oil
  3. 4 ounces pancetta, cubed or sliced into 1/2” ribbons
  4. 6 garlic cloves, finely minced
  5. 3 Rising Kale Farms Duck Egg Yolks
  6. 2 cups freshly grated Parmigiano Reggiano
  7. fresh ground black pepper
  8. 1 bunch fresh parsley, coarse chopped
Instructions
  1. Bring a large pot of salted water to a boil
  2. Add the Garlic & Black Pepper Linguini and cook for 8 to 10 minutes or until al dente.
  3. Drain and toss with 2 tablespoons olive oil to coat.
  4. Heat the remaining 2 tablespoons olive oil in a deep dutch oven over medium-low heat.
  5. Add garlic and cook 1 minute to soften.
  6. Next, add the pancetta and sauté for about 3 minutes, until crispy.
  7. Remove the pan from the heat.
  8. Add the Garlic & Black Pepper Linguini to pancetta and toss for 1 minute to coat all the noodles.
  9. In a large serving bowl, beat the egg yolks and cheese.
  10. Combine egg-cheese mixture with the pasta, stirring rapidly until the eggs thicken.
  11. Season the carbonara with freshly ground black pepper.
  12. Sprinkle generously with parsley.
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Breakfast Soup with Crusty Bread and Duck Egg
Serves 2
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 cups Fond Bone Broth [Trolley Dodger]
  2. 2 poached Rising Kale Farms Duck eggs
  3. 2 thick pieces of crusty french baguette, or sourdough
  4. extra virgin olive oil
  5. 1/2 cup fresh grated Parmesan cheese
Instructions
  1. Heat the Fond Bone Broth [Trolley Dodger] to a low boil.
  2. Reduce to simmer.
  3. Poach the duck eggs by gently lowering into simmering broth.
  4. Simmer until cooked, about 3 minutes.
  5. Place the toasted crusty baguette or sourdough bread in the bottom of a flat soup dish.
  6. Top bread with a drizzle of EVOO, and parmesan cheese.
  7. Carefully place the poached egg on top of the toasted bread and pour the Fond Bone Broth into the bowl.
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Poached Eggs with Cremini Mushroom Cream Sauce
"A delicious twist to traditional Eggs Benedict"
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Prep Time
2 min
Cook Time
10 min
Prep Time
2 min
Cook Time
10 min
Ingredients
  1. 4 Rising Kale Farms Duck Eggs, poached
  2. 4 English muffins, sliced and toasted
  3. 4 cups of spinach
  4. 4 cups arugula
  5. 3-4 tablespoons butter
  6. 1 lb. [Kitchen Pride] Cremini mushrooms, sliced
  7. 1/2 cup heavy cream + 1/2 cup buttermilk
  8. 2 teaspoons Worcestershire sauce
  9. Salt and pepper to taste
Instructions
  1. In a nonstick skillet, combine the arugula and spinach and sauté until tender. [2 minutes]
  2. Toast the English muffins.
  3. Poach the eggs.
  4. Top toasted English muffin with wilted greens, poached egg and sauce.
Sauce
  1. Melt the butter in a skillet over medium heat.
  2. Add the sliced [Kitchen Pride] Cremini mushrooms and sauté until the mushrooms have completely released their liquid (about 10 minutes).
  3. Remove from heat, slowly pour in the heavy cream, and stir.
  4. Place back on low heat and stir until sauce begins to thicken.
  5. Add the Worcestershire sauce and stir.
  6. Add salt and pepper to taste.
  7. Pour over the egg topped english muffins.
www.risingkalefarms.com http://www.risingkalefarms.com/
Grilled Pork Steak with Fried Duck Egg
Serves 2
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Prep Time
20 min
Total Time
25 min
Prep Time
20 min
Total Time
25 min
Ingredients
  1. 3 tbsp. butter
  2. 2 tsp. lime juice
  3. 2 cloves garlic, finely chopped
  4. salt & pepper
  5. 2 - 8oz Pork Steaks [South Texas Heritage Pork]
  6. 2 Rising Kale Farms duck eggs
Instructions
  1. Preheat an outdoor grill on high heat and lightly oil grate.
  2. Melt the butter in a small saucepan over medium-low heat.
  3. Stir in the lime juice and the garlic and cook until garlic is translucent.
  4. Remove from heat and allow to come to room temperature.
  5. Arrange the South Texas Heritage Pork steaks on a plate and coat top side of each steak with the garlic, butter, lime mixture.
  6. Season with salt and pepper.
  7. Marinade for 15 minutes.
  8. Place steaks on the grill.
  9. Sear over high heat for 1 minute, coating the top side of the chops with the butter mixture while the other side is grilling.
  10. Flip the steaks and sear the other side for 1 minute.
  11. Turn the meat, cover the grill and cook 2 - 3 more minutes per side, brushing occasionally with the remaining butter mixture.
  12. Pork chops are done when internal temperature reaches 145 degrees.
  13. Plate and top with fried duck egg.
www.risingkalefarms.com http://www.risingkalefarms.com/
Asparagus and Cheese Omelet
Serves 4
A simple, delicious omelet for brunch or dinner!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1½ tsp. olive oil
  2. 8 oz. asparagus
  3. 4-6 Rising Kale Farms duck eggs
  4. ½ c. water
  5. ½ tsp. salt + ½ tsp. black pepper
  6. 1-2 tbsp. butter, per omelet
  7. 4-8 oz. grated “Keystone” Cheese [River Whey Creamery]
Instructions
  1. Sauté asparagus in olive oil for approximately 3-4 minutes, set aside.
  2. Whisk together room temperature eggs, water, salt and pepper.
  3. Melt butter in non-stick skillet, over medium-low heat.
  4. Pour in 1/2 cup egg mixture. As mixture sets around the edges, tilt pan to allow any uncooked egg mixture to coat sides of pan.
  5. Continue until omelet is set throughout, about 1-2 minutes.
  6. Drape 2-4 asparagus spears across center of omelet and sprinkle with a generous hand of River Whey Creamery Keystone Cheese.
  7. Finish in oven.
Notes
  1. *Adding water to your eggs instead of milk before beating them will make your omelets lighter and fluffier. Keep in mind, if you maintain a medium-low heat, you give your omelet a better chance to cook evenly. As you add your eggs to the hot pan, it should have a slight sizzle. Once partially cooked, finish it off in the oven under your broiler or convection for another minute, making sure that all parts of the pan are oven-safe!
www.risingkalefarms.com http://www.risingkalefarms.com/
Crispy Duck Eggs with Honey, Herb and Mustard Sauce
Serves 2
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Prep Time
10 min
Cook Time
12 min
Total Time
25 min
Prep Time
10 min
Cook Time
12 min
Total Time
25 min
Ingredients
  1. 2 fresh Rising Kale Farms duck eggs
  2. 4 tbsp plain flour
  3. 4 tbsp panko breadcrumbs
  4. 1 fresh Rising Kale Farms chicken egg
  5. 1 pinch each salt, cayenne pepper, paprika and all Goya Adobo All Purpose Seasoning
  6. Oil for frying
Sauce
  1. 1 tsp sour cream
  2. 1 tsp honey [Youngblood’s Pure Honey]
  3. 1 pinch each tarragon, chives and dill
  4. 1/8 of a teaspoon of dijon mustard
Instructions
  1. Hard cook duck eggs, chill and peel.
  2. Dredge in egg wash, roll in flour, breadcrumb, fresh herb and seasoning combo coating, Repeat a second time.
  3. Gently lower egg into hot oil and fry for two minutes.
  4. Remove and let rest on paper towel to drain.
  5. Carefully cut in half lengthwise.
  6. Drizzle Youngblood’s Honey, Herb and Mustard Sauce over the egg.
Notes
  1. *To hard-cook duck eggs, place them in a pot, cover them with cold water, and bring to a boil over high heat. Once the water boils, remove the pot from the heat and let stand 12 minutes. Drain them and vigorously shake the pan to crack the shells - allowing them to cool faster and not overcook. Cover with cold water and ice cubes to cool completely.
www.risingkalefarms.com http://www.risingkalefarms.com/
Homemade Duck Egg Mayo
A simple and delicious homemade mayonnaise, using locally sourced ingredients with no preservatives
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 large Rising Kale Farms duck egg
  2. juice of half a lemon
  3. half teaspoon of Dijon mustard
  4. ½ tsp sea salt
  5. ¼ tsp. white pepper
  6. 1 cup of Meyer Lemon Avocado Oil [the Spicewood Food Company]
Instructions
  1. Put all the ingredients in a wide mouth Mason jar.
  2. Let sit while the oil rises to the top.
  3. Using a stick or immersion blender, [without raising it] turn it on high so the mayo will begin to emulsify.
  4. Once it starts to thicken, move the immersion blender up and down to mix together any oil not yet emulsified.
  5. Cover jar and keep refrigerated for about one week.
www.risingkalefarms.com http://www.risingkalefarms.com/
 

 

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