duck egg doughuts & duck egg mayo recipes
Duck Egg Doughnuts- these are the best fried in organic lard and are dangerously delicious! A very special treat.
- A duck egg doughnut with it’s “hole” intact!
3 1/2 cups white all purpose flour, 1 cup sugar, 3 tsp baking powder, 1/2 tsp salt, 1/2 tsp cinnnamon, 1/4 tsp nutmeg, 2 Tblspn fat, 2 duck eggs, 3/4 cup milk
Heat cooking oil in a small cast iron pan, so it is about half full. heat to 375 degrees- if the oil is not hot enough, the dough will just absorb the fat, not fry properly.
Mix 1 1/2 cups flour with rest of the ingredients, blend 30 seconds on low speed, and then 2 minutes on medium. Scrape the batter off the sides of the bowl into the middle. Stir in remaining flour, mix and turn dough out onto a floured board. Roll to 3/8 inch, cut with a floured doughnut cutter (or cut into shapes, the smaller the quicker they fry.) Slide doughnuts into hot fat, just covering the surface area of the pan. After about 2 minutes, they rise to the surface, now you flip them over. Cook another 2-3 minutes on the other side, then carefully remove them without pricking the surface and drain on a paper towel lined plate. Continue with the remaining doughnuts. Eat as is, or sprinkle with sugar.
Aoili is a wonderful thing, delicious on everything from sandwiches to potato salad to roasted pork! We came up with the most delicious and creamy duck egg aoili that can also double as a thick mayonnaise on sandwiches. We can’t officially recommend that you eat this because it uses raw eggs, but we love it and eat it at our own risk! This is the basic mayo recipe, to make an aoili just add about 4 cloves of finely minced garlic at the beginning and use olive oil instead of safflower. This makes about 5 cups, so you can half the recipe for a more manageable portion.
4 large duck eggs
1 Tablespoon dry mustard
1 Tablespoon sea salt
a dash of cayenne
4 cups oil (we use safflower for a milder flavor)
3/4 cup white vinegar (apple cider is good for a real tang)Combine one cup of oil in food processor along with the eggs (white and yolk), mustard, salt, cayenne. Process until smooth. SLOWLY drizzle in 2 cups of oil, making sure it is completely emulsified as you go. Then slowly drizzle in vinegar, and the remaining 1 cup of oil. At this point all the sloshy sounds in the processor should start to become quiet. You know it is perfectly emulsified when all you hear is the whizz of the motor. Season to taste and store in fridge for about a week.