Inspiration Everywhere! This week in Food: Duck & Eggs

With the 2nd Edition of my cookbook arriving this month, 

I can't help but continue to dream up & create new dishes in the kitchen 

for a whole new cookbook 

(likely to come out in Fall 2012). 

This week it has been all about experimenting with Duck

as well as cooking with chicken eggs (whole & separated).

DUCK

is a protein that my husband and I love, but have not done any cooking with ourselves.  

Deciding between roasting a whole duck or parting it was our biggest hurdle.  

In order to try multiple recipes with 1 duck for the two of us, we landed on parting and cooking  

various dishes with our one 5 pound duck. 

1. Duck Breasts : Lightly seasoned & pan sauteed 

2. Duck Legs & Thighs : Marinated, pan sauteed & oven roasted finish

3. Duck Carcass (including wings) : Roasted, then in crock pot with veggies & herbs to make Stock

4. Rendered Duck Fat : Saved for use in various future recipes to replace any other fat

Our first duck experiment was a huge success, 

and I am looking forward to testing our duck fat in many different ways!

EGGS

are something that I don't think our household could live without.  

Especially our farm fresh eggs!  

If you are as big fans of eggs as we are, I can not stress enough how important it is to purchase your eggs directly from an organic farmer (or backyard sustainable farmers).  

You will never go back to store bought eggs again!

Of course, quiche is a staple meal around here, 

with our love affair with the protein packed miracles!

I love creating new combinations for this classic dish...
Brown Rice Vegetable Quiche (in current cookbook)

Biscuit Crusted Broccoli Quiche

Bacon Cheese Kale Quiche

The combinations and possibilities are endless!

Next we did 2 recipes for separated eggs. 

Our egg yolk recipe this week was

Dairy FREE Creme Brulee 

(I did not think it was possible to do, but it was oh so delicious!)

Now with the egg white from those same eggs we created our very own

Pecan Chocolate Chip Meringue Cookies

(also traditionally called 'Easter Cookies' OR 'Forgotten Cookies' NO flour, so naturally GF!)

Lessons were learned (or re-learned) in the kitchen this week for sure!

1. NEVER assume just because a recipe is based on it being filled with heavy cream, 

it does NOT mean it wont work with dairy free subsititutions and still be amazing

2. Parting a whole duck is MUCH easier than you think

3. It feels GREAT to know you used every single part of an animal when you are cooking.

4. You can save energy when baking cookies in an oven (that is pre-heated then turned off) overnight.