The following is how to utilize a duck so you have a breast dinner, a confit dinner, a fat yield, and a bone stock. Note that the breasts of ducks are to be cooked like a steak. They are not cooked all the way like a chicken. This recipe is Read more…
This is a recipe I came up with in early spring to use up our excess of duck eggs we get. After trying microgreens from Twisted River Farm throughout market season I decided to add them to the souffle for some extra goodness and flavor. Twisted River Farm is located Read more…
I put this recipe together as a quick meal one evening while we were building fence. I wanted something with a good amount of protein to keep us going through the work and this was created. It worked out to have leftovers the next morning as well! The maple syrup Read more…
This has become a fun family favorite, devised as a quick breakfast for a family vacation to Lake of the Ozarks. We were going to miss a few weeks at the farmer’s market so had a bunch of eggs to play with. A slice of bread of your choice 1 Read more…
I wanted to give a few tips and tricks to cooking great eggs, and some especially for great duck eggs, here we go! Duck eggs need to cook lower and slower otherwise your eggs can end up rubbery. Salt & pepper, I know I know, this is a no brainer. Read more…
Like with chicken eggs, duck eggs are easier to peal after they have been in the fridge for a few weeks. We have found that the best result is to do the “boiling start” method. Set out how many eggs you would like to boil to allow them to start Read more…