EXECUTIVE DECISIONS: David Burke Kitchen: Executive Chef Chris Shea

Deviled Duck Eggs
with Smoked Duck Breast Bacon

serves 4

12 duck eggs, hard-boiled
1 cup mayonnaise
3 tbs crème fraîche
1 tbs chipotle puree
1 tsp smoked sea salt
1 tsp cracked black pepper
2 tbs chopped chives
6 slices smoked duck breast bacon
8 slices thick-cut sourdough toast
2 tbs chili oil

Carefully peel the duck eggs and cut in half. Remove yolks and pass through a fine sieve. Mix yolk with mayonnaise, crème fraîche, chipotle puree, salt, pepper, and chives. Place in a pastry bag with a star tip and pipe into whites.
Crisp the slices of duck breast (you can smoke your own or order from D’Artagnan) and cut into small pieces.
Using a small cookie cutter, cut circles out of your sourdough toast; you should be able to get 3 out of each slice. Place a deviled egg in each to serve using the cutout circle as a garnish.
Top each egg with some duck bacon and drizzle with chili oil.

PAIR WITH: Laurent-Perrier Brut Champagne. The first thing to remember about Champagne is that it is not just for special occasions. Champagne is one of the most versatile wines that pairs with a plethora of different foods. Here, I especially love how the bright acidity of the Champagne complements the creaminess of the egg filling.

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