A bit of duck fat, shallots, bread and some eggs don’t take up much space, but they are a delicious way to clean. With Thanksgiving and the onslaught of holiday cooking coming up, Michelle has been scouring our fridge and freezers, looking for the stuff Steve squirrels away in the back, as well as the leftovers he refuses to give up on. (Steve will someday find a use for those pork necks, he swears.)
While searching for Thanksgiving and “Black Friday” ideas, she found this recipe in Country Egg, City Egg, a book picked up on a remainder table at the start of our chicken-keeping career.
It’s a simple dish with a delightful array of textures and flavors made extra special with duck fat. We added garlic to go along with the shallot, wine vinegar and rosemary, but the duck fat is what makes the dish. Steve is already looking forward to the end of the holidays, when he can roast another duck, replenish our store of duck fat, and have Michelle make this for lunch again.
EGGS FRIED IN DUCK FAT
(adapted from Gayle Pirie and John Clark’s Country Egg, City Egg)
- 2 slices rustic French bread or the equivalent amount of a baguette
- Approximately 3 TB duck fat
- 4 eggs
- 1 or 2 TB minced shallot
- 1 or 2 cloves garlic, minced
- 2 tsp. minced fresh rosemary
- Splash of red wine vinegar
- Salt and pepper
Cut the bread into small croutons. Heat 1 tablespoon of the duck fat in a skillet. Add croutons and cook over low to medium heat, tossing occasionally, until browned on all sides. Remove from pan and set aside.
Add another tablespoon of duck fat to the skillet. When fat is very hot but not yet smoking, fry 2 eggs in the skillet. Remove eggs when yolks are still soft to a warm plate. Repeat with remaining 2 eggs.
Add shallot, garlic and rosemary to the fat in the skillet (add more fat if needed), stirring until cooked through. Splash on some red wine vinegar. Spoon shallot mixture over eggs, put croutons on top and season with salt and pepper.