We had some duck eggs from a wine-tasting and farm-stand-buying adventure to the North Fork of Long Island. I love duck eggs because of their creamy, lovely fat yolk. They’re just like chicken eggs, but bigger and more delicious.
But, as usual, I had gotten a little carried away, so we had a surplus of duck eggs. So why not make a simple egg curry with them? To make it a family reunion, we added duck breast, which has the added benefit of producing duck fat when you crisp the skin. We sautéed the aromatics in the duck fat (mmmm, duck fat…) and added the sliced, medium-rare duck breast at the end.
You can buy duck eggs (and breasts) at Whole Foods, and curry leaves at Kalustyans (if you don’t get curry leaves, just omit them; there’s no substitute).
But if that’s too fussy for you, you can just make it a chicken family reunion curry, by using chicken eggs, and cooking chicken thighs in the sauce. Just use vegetable oil for sautéing instead of duck fat.
Recipe after the jump!
Mother and Child Reunion Curry
Yield: 4 servings
2 (6-ounce) duck breasts
2 medium onions, peeled and quartered
6 cloves garlic, peeled
1 green chile, such as serrano, stemmed
1 (1-inch) piece ginger, peeled
1 tablespoon turmeric
2 teaspoons chile powder
2 teaspoons ground coriander
6 curry leaves
1 cup coconut milk
1 3/4 cups tomato puree
6 duck eggs
cilantro, for serving
Lightly score the skin of the duck: Use a knife to cut a cross-hatch pattern in the skin, cutting only deep enough to expose fat, not meat. Place a sauté pan over medium-low heat, and place the duck breasts in the pan, skin-side down. Allow them to cook, undisturbed, until all the fat has rendered out of the skin, and the skin itself has shrunk in size, is crispy and golden. It should take 15-20 minutes. Turn the duck over, and cook on the other side until the meat is medium-rare. Tent the duck breasts with foil to keep warm, and set aside. Pour the rendered duck fat into a large saucepan, and set aside.
In a food processor or blender, combine the onion, garlic, green chile and ginger. Pulse to make a rough puree.
Place the saucepan over medium-high heat, and warm the duck fat. Add the onion mixture to the pan, and cook, stirring, until the puree smells mellow rather than sharp, and has started to darken slightly in spots. Add the turmeric, chile powder, coriander and curry leaves, and stir. Cook about 1 minute, until fragrant. Add the coconut milk, tomato puree, and 1/2 cup water. Bring to a boil, and reduce the heat. Simmer gently, stirring occasionally, for 20-25 minutes.
Meanwhile, place the duck eggs in a pot of cold water. Cover pot, and bring water to a boil, and boil 5 minutes. Take the covered pot off the heat, and let it sit while the curry simmers. Slice the duck breast, and set aside.
Peel the duck eggs and add them to the curry. Simmer another 5 minutes. Portion out the egg curry into serving bowls, and top each with an equal amount of duck breast. Garnish with cilantro, and serve.