My younger son, a newly minted teenager, knows what he likes and wants what he wants.
And this week what he wants are deviled eggs.
I believe in turning out self-sufficient young men who can feed themselves - and a dozen of their friends, too. So I taught him how to make deviled eggs.
He has now made three batches on his own. Well, two and a half. The first time he didn't let the eggs come to a full boil and ended up with oozing yolks and wobbly whites. But the next two batches were terrific.
He's been seasoning his with herbs like chervil, chives and thyme. Truth be told, I like my deviled eggs a little more straightforward - mustard, mayonnaise, salt and pepper. But I'll never turn down a bit of crunch on top, whether it's bacon, crushed croutons, or, as in this case, slivered duck skin baked to a crisp.
Admittedly, duck is a rare treat for us. I think the skin off chicken thighs would work - I'll try it and report back.
Deviled eggs with duck skin "cracklins"
Simple, traditional deviled eggs topped with slivered duck skin that's been baked until crisp. A luxurious treat for a weeknight dinner at home or the fanciest of cocktail parties.
- 2 duck breast lobes, skins only (use meat for another dish)
- 1 dozen eggs
- 2 Tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- green onions, chopped (for garnish)
Preheat the oven to 400 degrees.Slice the duck skins into 1/4-inch strips and spread them out on a sheet pan lined with aluminum foil. Slide the pan into the oven and bake until crisp, about 20 minutes (start checking after 10 minutes - do not let the duck skins burn). Remove the duck "cracklins" from the oven and use a slotted spoon to transfer them to a plate lined with paper towels. Let cool, then chop roughly.While the duck skins cook, put the eggs in a large pot and cover with cold water. Bring the pot to a rolling boil, clap on the lid, turn off the flame, and leave the covered pot sitting on the stove for 25 minutes.Drain the water from the pot, add cold water, and let the eggs cool for a few minutes. Peel the eggs and cut them in half horizontally.Carefully remove the yolks from the hard-boiled eggs. Put all the yolks in a small mixing bowl and add the mayonnaise, mustard, salt and pepper. Mash with a fork or whisk until very smooth.Use a small spoon or a piping bag to refill the egg white halves with the yolk mixture. Sprinkle with the duck "cracklins" and the chopped green onions. Serve immediately.
DetailsPrep time: Cook time: Total time: Yield: 24 pieces