Crossed Cuisines Shakshuka with Duck Sausage and Duck Fat Toast

2016 Recipe Contest Grand Prize Winner, Merry Graham, Newhall, CA
A trio of duck products gives a twist to this shakshuka -- a spicy, traditional dish from Israel made of eggs poached in a tomato-red pepper sauce.

Ratings

Prep Time {30 min}

Cook Time {54 min}

Serving Size {6 servings}

Ingredients


3-4 oz. Maple Leaf Farms All Natural Duck Fat, divided


2 slices Maple Leaf Farms Duck Bacon, cut into 1/2-inch pieces


2 Poblano Peppers, seeded, cut lengthwise in half


2 Sweet Red Bell Peppers, seeded, cut lengthwise in half and pressed down


1 Jalapeno Pepper, seeded, cut lengthwise in half


1 Yellow Onion, skin removed, cut crosswise in fourths


1/2 head Garlic, cloves separated but skin kept on


2 tsp. Salt, divided


1 can (28 oz.) San Marzano Tomatoes with juices, whole, peeled


1 1/2 Tbsp. Tomato Paste


1 tsp. Dark Brown Sugar


1 pkg. (2 lbs.) Maple Leaf Farms All Natural Ground Duck Sausage


1 tsp. Ground Cumin


1 tsp. Ground Coriander


1 tsp. Smoked Paprika


1 tsp. Sweet Paprika


1 tsp. Ground Ancho Chili


1/4 tsp. Crushed Red Pepper Flakes


3 tsp. Fresh Lime Juice, divided


1 1/2 cups Queso Fresco Cheese


6 large Eggs


4 half-baked, 5- or 6-inch Panini Rustic Rolls or Ciabatta Rolls, cut under 1/2-inch thick, dipping size


1/3 cup Cilantro, chopped


1/3 cup Green Onions, chopped

Directions

Share this recipe

1. Arrange racks in oven to center and top. Place a cookie sheet (for toast) on center rack, and heat oven to 400°F.


2. In a 10- or 12-inch cast iron or heavy bottomed ovenproof skillet, heat 2 tablespoons duck fat over medium-high heat. Cook bacon pieces until crisp, about 5-10 minutes. Transfer bacon crumbles to paper towels; set aside.


3. Using the melted duck fat from the skillet, brush fat on the inside and outside of all cut peppers and over the onion and garlic. Using 1 teaspoon salt, sprinkle cut side and skin side of peppers, onion and garlic, being careful to salt the cavity of the peppers well.


4. Place vegetables under broiler for 5-7 minutes, or until slightly charred. Cover vegetables with foil to steam a few minutes. Scrape and discard most of the charred skins, and squeeze garlic from paper skins. Place all vegetables in a 12- or 14-cup food processor or in batches in smaller machine. Pulse 3-5 times until mixture reaches a salsa-like consistency. Add tomatoes, tomato paste and brown sugar; pulse until mixture reaches a chunky salsa consistency.


5. Meanwhile, add 1 tablespoon duck fat to skillet. Over medium heat, cook duck sausage; stir frequently to crumble. Add 1 teaspoon each of salt, cumin, coriander, smoked paprika, sweet paprika, ancho chili powder and red pepper flakes. Cook duck sausage until cooked through, about 5-7 minutes. Add tomato-pepper mixture; stir frequently and cook 15-20 minutes over medium-low heat.


6. Add 2 1/2 teaspoons lime juice to shakshuka sauce, or to taste. Lightly fold 1 cup queso fresco into sauce, but do not stir to blend. Using the back of a soup ladle, make 6 wells in sauce. Crack eggs one at a time into a small bowl, and then pour one egg into each well. Bake on center rack in oven for 10 minutes or until egg whites have set but yolks are still runny.


7. Meanwhile, melt 4 tablespoons duck fat in a microwave. Using tongs, dip both sides of bread in melted duck fat and arrange on warm cookie sheet in oven. Bake at 400°F for 5-8 minutes, turning bread over after 5 minutes or when golden brown. Bread is done when both sides are toasted. Mix 1/2 cup crumbled queso fresco with 1 teaspoon lime juice and 1 tablespoon minced cilantro, and sprinkle over toast; set aside until ready to serve.


8. After egg whites have set, remove from oven and let stand 3 minutes. If you want yellow yolks to show, gently remove the white film just over the egg yolk. Sprinkle with remaining queso fresco, cilantro, green onions and crumbled duck bacon. Serve family-style or in individual iron skillets (shown) with duck fat toast for dipping sticks.


Reviews  { write a review }