It’s funny how things that would have previously gone unnoticed, I am suddenly in awe of. Growing up in the country, I took a lot of the every day beauty around me for granted. Now when I go back to visit, it’s as if I’m seeing some of these things for the first time. Don’t get me wrong, the city is a marvelous place and I absolutely love living here; but it sure is nice to get some fresh country air!
On one of our recent trips we drove past this sign:
This has John & I written all over it. No question, we’re stopping!
However, we are not yet to the point where we have a chicken coop on our rooftop, so farm-fresh eggs will have to do.
A dozen of each and it’s a good day! If only we were able to buy these eggs more often…there’s just nothing like them. I guess we will have to leave the city more than we had planned…
I have never cooked duck eggs before. After doing a little research, I learned the yolks have more fat, and the whites have more protein than chicken eggs. They have twice the nutritional value, with more Omega 3 fatty acids, and they are an alkaline producing food, whereas chicken eggs are an acid food. Therefore they are a great option for cancer patients as cancer cells do not thrive in an alkaline producing environment.
As far as cooking goes, they contain more Albumen which makes cakes and pastries fluffier.
For my purposes, I only wanted to hard boil them, and I referenced The New Agrarian for instructions. Basically, a gentler cooking is necessary. Since they are so rich, a smaller amount is needed as well. For my first time cooking them, I was very happy with how they turned out!
The recipe in which I wanted to add them included my freshly harvested La Ratte Fingerling Potatoes..
I just need to mention what a JOY it is to harvest potatoes! It felt as if I was digging for gold and every little potato I pulled out of the dirt was the most miraculous treasure. If you have never grown potatoes, PLEASE do so! They did take all season, but the result was definitely worth it. Next year we plan to do a couple different varieties
This recipe is adapted from my La Tartine Gourmande Cookbook.
As stated in previous posts, Beatrice Peltre is a wonderful cook and her photographs are just stunning. I would highly recommend anyone to check out her blog & book for inspiration.
2 Duck Eggs
2 Tbsp. Pine Nuts
1 Small Red Onion, thinly sliced
1 Cup Green Peas, fresh or frozen
1 lb. Fingerling Potatoes
4 French Breakfast Radishes, thinly sliced
3 Small Carrots, sliced
1 Tbsp. chopped Chives
1 Tbsp. chopped Parsley
1 Tbsp. chopped Thyme
Sea Salt & Pepper
For the Vinaigrette:
Sea Salt & Pepper
1 tsp. French Dijon Mustard
1 tsp. Whole Grain Mustard
3 Tbsp. Lemon Juice
1/3 Cup Olive Oil
Instructions for the salad:
1.) Hard boil duck eggs according to instructions found on The New Agrarian. Once peeled, cut into quarters, and then halves and set aside.
2.) Toast pine nuts in a frying pan over medium heat for two minutes until lightly browned. Set aside.
3.) Boil green peas and carrots in salted water for 3 minutes. Drain and rinse them under cold water to stop cooking and set aside to cool.
4.) Steam the potatoes for about 15 minutes, until cooked through. Drain and let them cool, then peel and cut them into 1/2″ thick slices.
For the vinaigrette:
In a small bowl, combine ingredients in order listed. Whisk together to emulsify.
In large bowl combine potatoes, sliced onions, peas & carrots, sliced radishes, pine nuts and chopped fresh herbs. Toss with half of the vinaigrette, then add hard boiled eggs, and toss gently with remaining vinaigrette as to not break up the eggs too much. Season with salt & pepper to taste.
The perfect salad to highlight the beauty of the La Ratte Fingerling Potato! What a refreshing change from the traditional creamy & monotone potato salad… Just harvested heirloom carrots, french breakfast radishes, & fresh herbs… in addition to bright green peas & duck eggs… I’ll take it!