Duck breast, salt, pepper, smoked paprika and time. Simple, natural and delicious. We had dinner with our dear friend Laurel last evening and I wanted to bring an appetizer featuring the proscuitto. I thought about different things I could wrap it around; fruit, grilled baby leeks, maybe a mushroom ... Ultimately I decided to serve it straight up paired with a creamy deviled egg.It was the right decision!
Funny Farm Deviled Eggs
6 large yard eggs
1 tablespoon mayonnaise
1 teaspoon spicy brown mustard
1 small clove garlic - finely minced
2 teaspoons finely minced bread & butter pickles
pinch of salt
smoked paprika
Place the eggs in a pot and cover with cold water. Bring the water to a full rolling water. Remove the pot from the heat and let sit for 12 minutes. Pour off the water and add cold water to cool the eggs. Peel the eggs and cut in half lengthwise. Scoop out the yolks into a bowl. Add the mayo, mustard, garlic, pickles and salt. Mix thoroughly with a fork. Spoon the mixture into the egg whites. Dust the tops with the smoked paprika.
Try not to eat them all before leaving for the dinner party!
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4 comments:
When I made duck prosciutto, I intended to create a recipe or two using it. But I ate the whole thing piece by piece out of the fridge. It was too good to be housed in a dish. Your deviled eggs as an accompaniment are perfect and frankly, right up my alley. Love it.
Thanks Kim. My biggest challenge was not to eat the whole thing in one sitting. Next time i am going to cure at 4 breasts at a time.
Duane
holy crap that looks good!
Dang, Duane, I just ate lunch but now I'm hungry again anyway.
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