Wednesday, November 19, 2008

Duck Egg & Frisee Salad with Capers, White Asparagus, & Fresh Thyme

The Duck egg was wonderful . The yolk was much larger than the egg of a chicken, and the taste was far richer. Since it was my first time to taste duck egg I wanted to keep it simple and not hide the taste under ingredients that would compete too much with their mild, rich flavor. The dressing is simply equal parts olive oil and white balsamic vinegar mixed with some chopped fresh thyme.

The soup is what made it a meal. I simply roasted two large carrots, one kabocha squash, and one large shallot in a 400 degree oven for 40 minutes. Peel the shallot and remove the stems from the squash. The peel of the kabosha is thin and can be eaten. Throw the roasted veggies in a blender with 1/2 up of cream and about a cup of water. Blend until smooth. Transfer to a pot and simmer on the stove. Stir in a pat of butter, lemon zest, and season with salt & pepper. I crumbled a bit of goat cheese on top before serving.

1 comment:

TavoLini said...

Looks like it turned out well :) I like the addition of goat cheese on the soup.