Tag: breakfast

Honey-Glazed Duck Bacon

Honey-Glazed Duck Bacon

Honey-Glazed Duck Bacon

This might be the most luxurious bacon you will ever eat. I purchased 4 duck breasts, about 8 oz each, and cured them the exact same way as regular pork belly bacon. In addition, I brushed honey across the skin side of the breasts right before smoking them; giving the bacon a slight sweetness. The entire process took 8 days before I could eat it, so patience is key. You can eat the duck bacon as is or use as a replacement for pork bacon in numerous recipes.
Prep Time10 minutes
Cook Time2 hours 10 minutes
Curing Time6 days
Course: Appetizer, Breakfast
Keyword: appetizer, breakfast, electric smoker, poultry
Author: Alex Gorgos

Equipment

  • Electric Smoker
  • ziplock bag

Ingredients

  • 4 duck breasts about 8 oz each
  • 2 tbsp sea salt
  • 2 tbsp sugar
  • 2 tbsp brown sugar
  • 1 1/2 tbsp black pepper
  • 2 tsp paprika
  • 3/4 tsp pink curing salts
  • honey

Wood Chips

  • hickory wood chips

Instructions

  • Mix together the dry rub ingredients.
  • Place the duck breasts in a large ziplock bag. Pour in the dry rub ingredients and massage into the duck breast. Squeeze out as much air as possible and seal. Cure for 5-6 days; flipping the bag everyday.
  • Remove the duck breasts from the bag. Rinse off any excess dry rub. Pat dry with paper towels and allow to dry out in the refrigerator for 1 day.
  • Let your duck breasts rest at room temperature for 2 hours before smoking. Brush on a thin layer of honey on the skin side of the breasts.
  • Preheat your smoker to 225°. Place the duck breasts in the smoker. Add in your wood chips to the tray and smoke for 2 hours.
  • Pull the duck breasts from the smoker and let cool at room temp. Refrigerate for 1 day before slicing and cooking.
  • Using a sharp knife, slice the duck breasts no more than 1/8” thick.
  • Warm up a griddle or sauté pan over medium heat. Add in slices of the duck bacon.
  • Cook for 4-5 minutes a side until crispy.
Duck Egg Frittata

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.
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast, brunch
Keyword: breakfast, brunch, Eggs, how to make, signature dishes
Servings: 6
Author: Alex Gorgos

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.
Chicken Fried Steak

Chicken Fried Steak

Chicken Fried Steak

Chicken fried steak is one of my favorite things to eat for breakfast. I really only eat it maybe twice a year, since it’s about as unhealthy as it gets for you. With that being said, it is sure damn delicious. Some people make their chicken fried steak with country gravy; others use a sausage gravy. I prefer to use country gravy and not add to my future coronary.
For choosing the right cut of beef to hammer down, I recommend using either sirloin tip or top round. Normally I’d buy a cube steak, which is a cheap cut of beef put through a tenderizing machine called a cuber, but they’re becoming harder to find these days. They key here is to hammer down the beef to a 1/4” thick or less. You want the beef to cook all the way through when frying it. If it was too thick, the breading would be cooked before the steak is done and the blood from the beef would make the crispy breading soggy.
Prep Time10 minutes
Cook Time10 minutes
Course: Breakfast, Main Course
Keyword: Beef, breakfast, Home Cooking Classics, main course
Author: Alex Gorgos

Equipment

  • food mallet
  • whisk

Ingredients

  • 8 oz sirloin tip or top round
  • 1/2 cup flour divided
  • 1 large egg beaten
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • vegetable oil for frying

Country Gravy

  • 1 tbsp butter
  • 1 tbsp flour
  • 1/2 cup whole milk
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Instructions

  • Using a food mallet, hammer down the beef to a 1/4” thick or less. Season both sides with salt and pepper.
  • Season the flour with garlic powder and paprika. Dredge the beef in the flour, shaking off any excess.
  • Dip the beef in the beaten egg on both sides.
  • Dredge the beef back into the flour, shaking off any excess.
  • Heat up an 1/8” of vegetable oil in a skillet over medium heat. Place the beef in the pan.
  • Fry the beef for 4-5 minutes a side until golden brown and crispy. Remove from the pan.
  • In the same pan over low heat, melt the butter. Whisk in 1 tbsp of flour and cook for 2 minutes.
  • Pour in the milk and whisk. Season with salt and pepper. Cook for no more than a minute until the gravy thickens.
  • Ladle the gravy over the chicken fried steak. Serve with fried eggs.
Croissant, Bagel, and English Muffin French Toast

Croissant, Bagel, and English Muffin French Toast

Serve the French toast with a dusting of powdered sugar and maple syrup.