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