Duck Eggs

Photo: Carina Salvi

Nothing against chickens, but according to a wizened egg expert we met at the Greenmarket recently, duck eggs have a greater ratio of yolk to whites, and are therefore “eggier.” Casa Mono’s Andy Nusser serves them sunny-side up, drizzled with truffle vinaigrette, festooned with slivers of mojama (Spanish salt-cured tuna loin), and perched atop a Lincoln Log–like stack of fingerling potatoes. “It’s just a glorified fried egg,” he says. But eggier.

Andy Nusser’s Fried Duck Eggs with Truffled Potatoes and Mojama
1 pound fingerling potatoes
Small jar (about 2 ounces) black truffle pieces or shavings
1 shallot, minced
2 tablespoons sherry vinegar
1/2 cup Spanish olive oil, plus additional for frying
6 duck eggs (available at the Quattro’s Game Farm and Fifth Floor Farm Kitchen stands at Union Square Greenmarket)
1/2 pound mojama (available at Dean & DeLuca and Despaña Brand Foods in Queens)

Illustations by John Burgoyne.

Boil fingerlings until tender.
(1) Strain, cool, and slice in half lengthwise. In a large bowl, combine truffles, shallots, sherry vinegar, and olive oil. Brown potatoes in olive oil. Season with salt and pepper. Toss potatoes in the truffle vinaigrette.
(2) Fry eggs sunny-side up with olive oil in a nonstick pan. Plate the potatoes in a stack.
(3) Top with fried eggs, and add the sliced mojama over the top. Serves 6.

Duck Eggs