Scrambled Eggs with Duck Cracklings

Serving Size {6 Servings}


Skin And Fat From 3 Maple Leaf Farms Whole Ducks, cut into 1 inch pieces

9 Eggs

1/4 Cup Light Cream or Half and Half

1 1/2 Teaspoon Salt

1/4 Teaspoon Fresh Ground Black Pepper

6 Tablespoons Unsalted Butter

2 Tablespoons Chopped Fresh Parsley

1 Clove Garlic, minced


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1. In a large skillet, combine the duck skin with enough water to barely cover. Bring to a simmer and cook over low heat until all fat is rendered, about 2 hours.

2. Increase the heat to moderately high and cook until cracklings are brown and crisp, about 30 minutes. Using slotted spoon, transfer the cracklings into a paper towel and drain. Strain the fat and reserve for another use.

3. In a medium bowl, beat eggs with the cream, salt and pepper.

4. In a large skillet, melt the butter. Add the parsley, garlic and duck cracklings, toss lightly. Add the eggs and cook over medium heat, stirring occasionally, until soft and set but not dry, about 7 minutes. Serve immediately.

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