Skip to main content

Merguez-Wrapped Duck Eggs #BakingBloggers

By

 

This month, Sue of Palatable Pastime told the Baking Bloggers that for December: "Let's bake up some party appetizers that are perfect for any December holiday." Here's the #BakingBloggers holiday appetizers party.


Merguez-Wrapped Duck Eggs 

I thought about my favorite breaded appetizer: a Scotch egg. And I had just picked up a dozen duck eggs from Lake Family Forest Farms at our Sunday farmers' market where I was also picking up some meats from Pig Wizard. That sounded like a serendipitous match!

We actually filmed this appetizer for our new #CulinaryCam YouTube channel. As soon as the video is live, I'll link it here.

Ingredients serves 6
  • 1 pound ground sausage with no casing (I bought this Merguez lamb sausage locally at PigWizard), divided into roughly 2-1/2 ounce portions
  • 6 large boiled eggs, peeled (I used Peking duck eggs from Lake Family Forest Farms)
  • 1 large egg, beaten
  • ½ cup bread crumbs
  • Also need for serving: assorted pickles on the side, microgreens for garnish

 
Procedure

Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Place beaten egg in one bowl and bread crumbs in another bowl.


Flatten sausage into a thin patty and place the egg in the center. Gently wrap the egg with the sausage, pressing gently until it's completely covered and sealed around the egg.


Roll the sausage in the egg wash. Then roll in bread crumbs until completely covered.


Place finished eggs on the prepared baking sheet and place in the oven. 


Bake for 22 to 24 minutes until sausage is fully cooked through.


Serve warm. I served these with an assortment of pickles including carrots, beans, beets, onions, and peppers. I haven't posted all of the pickle recipes yet, but this course included my Dukkah-Spiced Quick Pickled Carrots.

That's a wrap for the #BakingBloggers' October event. We'll be back next month with a focus on recipes that use jelly and jam in them. Stay tuned...
Labels:

Comments

  1. Sneha's RecipeDecember 14, 2020 at 5:15 AM

    Loved these lamb mince covered duck eggs!

    ReplyDelete
  2. Sue LauDecember 14, 2020 at 6:35 AM

    Love the idea of trying these with merguez!

    ReplyDelete
  3. Sidsel Munkholm - AuthorDecember 14, 2020 at 10:18 AM

    I do love a good scotch egg, love your twist on them. I wish I had access to some of the interesting food items you feature all the time.

    ReplyDelete
  4. RebekahDecember 14, 2020 at 10:48 AM

    I adore baked Scotch Eggs - a lamb / duck version makes me think this would be ideal for Easter! It sounds delicious!

    ReplyDelete
  5. A Day in the Life on the FarmDecember 14, 2020 at 11:41 AM

    Love the lamb coating. I use duck eggs for baking but have never had them hard boiled. I know they are much richer than chicken eggs so I have never used them in any other application.

    ReplyDelete
  6. RadhaDecember 14, 2020 at 4:03 PM

    That must be a delicious and scrumptious appetizer!

    ReplyDelete
  7. KarenDecember 14, 2020 at 6:10 PM

    You always come up with the most creative recipes. I have cooked with duck eggs once, and loved them!

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more