Son-in-law Duck Eggs
In this recipe, duck eggs are the star of a savory and flavorful dish that incorporates a blend of palm sugar, tamarind paste, fish sauce, and aromatic ingredients like shallots, garlic, red chilies, and coriander. A delicious and rich combination that is sure to tantalize your taste buds with every bite.
— Constant Cookbook
Ingredients
- 6 duck eggs
- 125g palm sugar
- 2 tbsp tamarind paste
- 3 tbsp fish sauce
- groundnut oil , for frying
- 3 banana shallots , peeled and sliced
- 3 garlic cloves , sliced
- 3 red chillies , sliced
- a small bunch coriander , leaves picked
Instructions
- Heat the butter and oil in a wide frying pan. Add the onion and cook slowly for 15 mins or until turning golden. Stir in the garlic and thyme for 30 secs, then add the celeriac and some seasoning. Stir to make sure the celeriac is well coated in the buttery onions, then add a splash of water and cover the pan with a lid or piece of foil. Cook for 8-10 mins until the celeriac has softened and is caramelising in places.
- Add the cavolo nero and ham, and stir well. Increase the heat to wilt the cavolo nero and crisp the ham in places. Add a splash more water if anything starts to stick to the pan. Dot around spoonfuls of mustard, then create two spaces to cook the eggs. Add a drizzle more oil to the gaps if the bottom of the pan looks dry, then crack in the eggs. Dot the cheese around the pan and cover with a lid or foil for 2-3 mins. By this time, the egg whites should be cooked and the yolks still runny. Season the eggs with a little black pepper and serve from the pan.
Yield
Serves 4
Nutrition
- Calories: 387 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 13 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 2.6 milligram of sodium
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