Ed. Note: sorry about the delay between this and Duck, Duck…Bacon. I’ve been fighting a bad cold all week, that basically knocked me on my butt. However, I’m somewhat back to normal now and I bring you the conclusion!
Yes folks, I did it. I put foie gras in my deviled eggs, not only did I put foie gras in my deviled eggs, I put duck fat in there too. Add a little homemade duck bacon and you’ve got a winning combination, plus my entry for Jimmy’s No. 43 second annual Duck-off held last Sunday, benefiting Food Systems Network NYC.
As I mentioned in my last post, I was looking to do a breakfast theme, and what goes better with bacon than eggs? However, figuring out the best vehicle to deliver the eggs to 150 people – I needed to think about.
Then it click, Deviled Eggs! Of course, who doesn’t love a deviled egg? Adding the foie gras was a no brainer, as it gave me another part of the duck to include in my dish.
For anyone making this at home, if you don’t like foie gras, whether it be the taste or for ethical reasons go ahead and leave it out.
I’d like to put a disclaimer on my recipe before I give it you, I made this with 7+ dozen egg yolks and 3 six ounces tubes of prepared foie gras, so forgive me on my measurements. I’m scaling it down on what I would most likely use for one dozen eggs. (p.s. 7 dozen eggs takes a really, really long time to peel) Also at the end, I was adjusting a bit to get the flavor profile I wanted, and I suggest you do the same. There are no two same recipes for deviled eggs, each person makes it differently but I do ask this. Please, please do not use Miracle Whip for the mayonnaise. It will completely affect the taste of the dish, I used Hellmans (actually reduced fat, but whole fat is fine too) but your favorite brand will do.
Before I continue, let’s recap the duck-off!
We had six contestants, including me and our hidden contestant - one of the cooks from Jimmy’s kitchen. Everyone did a great job and pulled out all the stops. It was 50/50 ratio in professional cooks vs. amateur and you could tell by the pros set up!
There was last years returning people’s choice champ, Adrian Ashby – the “Cook-off King of Queens” who brought us an interesting sweet and savory combo of chocolate doughnuts with duck bacon and a foie gras glaze (side note, Adrian and I shared a table, we were the foie side of the room!). Our other amateur contestant was Michele Lamorte, who happens to live in my building! She made a Duck and Lavender Ravoli, it was good but I didn’t get much of the lavender taste.
For our professional competitors there was Marja Samson, also known as the Dumpling Diva, who brought a duck and ginger dumpling with accompanying slaw. I unfortunately didn’t get to taste her dish as she ran out by the end, but friends said it was very good. Chef Gina K. brought along a home brewer to help with her recipe, she used his porter for a maple-porter glazed duck over risotto. I enjoyed the duck, but unfortunately really did not care for the risotto. I’m not sure if it was a case of having the risotto out for so long, or just her recipe but it was a little gloppy for me. Finally, Jimmy’s presented a apple bread pudding with duck, but I was not able to taste that one either.
Unlike other cook-offs, this one seemed to fly by, before I knew it, it was time for judging. Best Presentation went to Gina K., as she did have a gorgeous set-up. Most original and creative went to Adrian Ashby – can you blame him, duck bacon and foie gras on a doughnut? The finally, people’s choice and best in show went to yours truly! I was shocked to have won both awards and honored! They awarded People’s Choice first, so I honestly didn’t think I’d win again, but the judges really appreciated the fact that I took the time out to make my own bacon, sourced my ingredients locally and used multiple parts of the duck.
So how about that recipe, you’ve been patiently waiting for?
Recipe:24 pieces Duck Bacon 12 extra-large hard cooked eggs, peeled and halved length-wise 3 ounces prepared foie gras, with black truffles 1 tablespoon reserved duck fat 1/4 cup mayonnaise 2 tablespoons Dijon mustard 1/4 teaspoon cayenne pepper 4-5 turns freshly ground black pepper smoked paprika & chives for garnish
Fry your duck bacon as you would normal bacon and set aside, reserving 1 tablespoon of the duck fat from the pan.
Peel the hard-cooked eggs and halve length-wise carefully removing the yolks into a bowl. Set the whites aside.
Using your food processor, whip the foie gras into a mousse, about 1 minute, then add the egg yolks to the food processor and run for another minute, drizzling in the duck fat from the top.
Remove the foie gras/yolk mixture to a large bowl and mix in the mayonnaise, mustard and peppers. Taste and adjust seasoning if necessary. Transfer the filling to a pastry bag if you plan on piping into the egg whites.
Carefully pipe the filling into the egg whites and top each egg with a slice of duck bacon. Sprinkle with smoked paprika and chive and serve.