Confit duck hash with a fried duck egg and celeriac, radish, pomegranate and truffle salad
This sophisticated recipe would make a knockout brunch or a classy starter for a dinner party.
Ingredients
For the duck hash ...
duck egg Notes: Compared to chicken eggs, these are larger, higher in fat, more colorful, and more flavorful. They're sometimes contaminated with bacteria, so make sure you cook them thoroughly.
Telur Itik : Duck Egg.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z ...
balut (Phil.) A fertilized duck egg nearly ready to hatch; considered
a great delicacy to Filipinos and some Malaysians but an acquired
taste to others.
bamboo A tropical beelike grass whose young shoots are eaten raw, ...
Duck eggs: the shells are bluish white and in Asia many people prefer them to hen eggs because they are larger, more highly flavoured and the albumen is stronger, making for lighter cakes.
Penoy: Duck egg
Pinakbet: Pork and vegetable stew with bagoong alamang.
Pinaksiw: Cooking method; to cook fish in vinegar with water and spices
Pinausukan: To smoke fish and meats for flavor.
Preserved Eggs In China these eggs (usually duck eggs as they are oilier and have a stronger flavour) are preserved by rolling the shells in a coating of salt and earth and storing them in a jar for around 30-40 days.
 See also: Duck, Egg, Sauce, Cooking, Milk
  
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