Sunday brunch came along and with all the hubbub about the salmonella scare within our egg supply, I decided to make use of my friends duck eggs. (he’s the chef at the restaurant where I work and also has an farmette with a load of chickens, check it out; http://www.facebook.com/pages/Chapala-Chickens/141449344960?ref=ts).
Duck eggs have a less porous and stronger shell than your standard chicken egg. They run two times larger and their yolks are disproportionately larger than the amount of whites accompanying them.
Whereas chicken eggs are brought to boil for one minute and rested in that hot water for 15 minutes, you’ll want to bring the duck eggs to boil for 3 minutes and pull them off the heat to rest for 18-20 minutes. If you notice your hard boiled eggs have that layer of green around the yolks, they’ve probably had too much time in the hot water (the sulfur in the eggs begins to leach out, not harmful but not pretty). Shave 2 minutes off of the steeping time to avoid this. If you like bouncy, firm whites, add a 1/4C of white vinegar to the salted water, the acidity helps plump up the albumin.
After an hour or so of cool down in an ice water bath, gently peel them and sliced them open the long way. The yolks are mashed with a fork and mixed with mayonnaise, dijon mustard, vinegar and tarragon. For easy filling, place the mixture in a zip-lock bag to pipe back into the white boats. Sprinkle with paprika, cayenne, tarragon, bacon bits, capers or caviar.