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Venison Burger with Fried Duck Egg
Spread garlic aioli on both sides of the bun. Top with the burger and fried duck egg.
Duck Egg Frittata
Duck Egg Frittata
Duck eggs have become my new obsession. They are super rich in flavor; being twice the size of a chicken egg, with more yolk than white. They are less uncommon to find and can be bought at just about any grocery store. I fortunately got mine fresh from my dental hygienist who raises chickens, quail, and ducks.This frittata is a great way to try duck eggs for the first time. You can use just about any veggies and cheese of your liking to add in. I used cremini mushrooms, sweet peppers, spinach, and grape tomatoes, plus an herbed shredded mozzarella.
Servings: 6
Equipment
- glass pie pan
Ingredients
- 5 duck eggs
- 1/4 cup whole milk
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp cracked black pepper
- 2 tbsp butter
- 4 oz cremini mushrooms sliced
- 4 mini sweet peppers sliced
- 4 oz baby spinach
- 8 oz shredded cheese divided
- 8 grape tomatoes sliced in half
Instructions
- Whisk the dug eggs, milk, paprika, salt, and pepper together in a bowl. Set aside.
- Melt the butter in a sauté pan over medium heat. Sauté the mushrooms and sweet peppers for 8 minutes.
- Stir in the spinach. Sauté for 2 more minutes.
- Once the spinach has wilted, turn off the heat.
- Grease a glass pie pan. Place the sautéed vegetables in the pan. Pour in the duck egg batter. Stir in half of the cheese.
- Top the frittata with the rest of the cheese. Arrange the halved grape tomatoes cut side up across the top. Place in a preheated 400° oven for 20 minutes until firm.
- Let rest for 10 minutes before serving.
Creole Seasoned Grilled Alligator
Creole Seasoned Grilled Alligator
Alligator is a southern delicacy in Louisiana and Florida. The meat is considered seafood, but has a firm consistency between chicken and pork with a mild fishy taste. It is very high in protein and low in fat. Gator meat is for purchase in the U.S. from legally sourced gator farms and can be found in specialty stores. I purchased mine for $14/lb from my local Asian market; found in the frozen section.
Equipment
- metal skewers
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 lb alligator tail meat cut into cubes
- 3 tbsp creole seasoning
- 2 tbsp olive oil
Instructions
- Rub the alligator tail meat with olive oil and the creole seasoning. Let marinate for 15 minutes. Place the gator on steel skewers.
- Light the charcoal in a chimney starter and allow to get gray. Pour the charcoal in the grill and place the grate on. Place the skewers directly over the charcoal.
- Grill for 6 minutes a side until cooked through.
Wasabi Sake Shrimp
Wasabi Sake Shrimp
This shrimp tastes like a million dollars and couldn’t be easier to make. The shrimp gets marinated in sake, wasabi, soy sauce, garlic, and shallots for only 30 minutes. You can either pan fry the shrimp in butter or skewer and grill them in only 6 minutes. Serve the shrimp with a side of wasabi Mayo.
Equipment
- food processor
Ingredients
- 1 1/2 lbs 16/20 count shrimp peeled and deveined
- 1/4 cup sake
- 3 tbsp soy sauce
- 2 tsp wasabi paste
- 5 garlic cloves
- 2 shallots
- 1 tbsp butter
- wasabi mayo for serving
Instructions
- Purée the garlic, shallots, wasabi, soy sauce, and sake.
- Marinate the shrimp for 30 minutes.
- Melt the butter in a large sauté pan over medium high heat. Add in the shrimp in a single layer.
- Sauté for 3 minutes a side.
