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Duck Egg “Breakfast at Dinnertime”

Recipe Courtesy of Guy Reuge, Restaurant Mirabelle and Mirabelle Tavern, at the Three Village Inn in Stony Brook, NY. “I love breakfast, but rarely have the time to enjoy it,” says Reuge of the appetizer that is dually inspired by his French heritage and his Long Island home.
Photography By Doug Young | September 01, 2013


DUCK EGGS—Easy to find at either Long Island Eastern farm stands or Whole Foods supermarket. The eggs will be pan fried at the last minute.

POTATOES—In a large pot, melt the duck fat. Add garlic, shallot and thyme. Add the potatoes, bring to a boil, reduce the heat and cook slowly. It will take about 15 minutes to be done. Drain the potatoes, and rest them on a clean towel.

CHANTERELLES—In a small pot, add sugar, vinegar and water. Bring to a boil, and add the chanterelles. Cook over medium heat for 5 minutes then cool down, leaving the mushrooms in the pickling liquid.

SCALLION OIL—Blanch the green part of a bunch of scallions and a handful of spinach in salted water, cool down and drain. Squeeze the greens of any excess water, and process in a blender, adding enough olive oil to make the pasty mixture looser. Line a China cap with a damp towel, and pour the scallion mixture in it. Let drain slowly for at least 4 hours before collecting the scallion oil, and discard the solid.

CROUTONS—Cut 2 pieces of 2-day-old baguette 5 inches long. Slice them lengthwise using a meat slicer to have them as thin as possible. Roll each one and insert a toothpick to keep them in place. Transfer on a baking sheet tray, sprinkle olive oil and bake them in an oven set at 325° until golden (less than 5 minutes). Remove the toothpicks.

ASSEMBLAGE—Cut the potatoes in half, transfer in a bowl, and season with a touch of sherry vinegar and olive oil, salt and pepper. Divide the potatoes in the center of four large plates.
Drain the chanterelles, and display them around. Put each egg atop of each mount of potatoes. Add the thin slices of duck prosciutto just over the chanterelles, garnish with herbs and flowers, add 3 to 4 croutons per plate, a few drops of scallion oil, a touch of sea salt on each egg, and serve.



  • 4 duck eggs
  • 2 quarts duck fat
  • ½ clove garlic
  • 2 shallots
  • 1 sprig thyme
  • 32 tricolor confetti potatoes (washed)
  • 1/3 pound small chanterelles (washed)
  • ½ cup sugar
  • ¾ cup cider vinegar
  • 1 quart water
  • ½ duck prosciutto (half a duck breast thinly sliced)
  • 1 miniature squeeze bottle filled with scallion oil
  • Herbs and flowers from the garden
  • 12 thin croutons made with baguette bread
  • Amagansett sea salt
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