Duck Egg Frittata
with Truffle Aioli
Duck Egg Frittata with Truffle Aioli
6
servings30
minutes30
minutesThis dish has incredible balance with earthy notes of truffle and mushrooms and brightness from grilled leaks and apples. This dish pairs perfectly with our Pinot Noir. Chef Derick recommends our Calesa, Brown, or Nightwing Vineyard Pinot Noir.
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Ingredients
- Duck Egg Frittata
12 12 duck eggs
1 cup 1 chestnuts, roasted
1 cup 1 leeks, sliced
3 3 apples, sliced
1/2 cup 1/2 fresh sage, chopped
- Truffle Aioli
1 1 egg
1 Tbsp 1 dijon mustard
6 Tbsp 6 white truffle oil
3 1/2 cup 3 1/2 canola oil
1/4 cup 1/4 tarragon
1 Tbsp 1 black pepper
1 tsp 1 salt
Directions
- Truffle Aioli
- Using a food processor, add egg and mustard and then turn on
- Combine canola and truffle oil by whisking
- Slowly add the combined oil to the food processor, until emulsified
- Finish by adding salt, pepper, and tarragon
- Duck Egg Frittata
- Lightly coat the bottom of a 9x9in baking pan with olive oil
- Preheat the oven to 300°F
- Roughly chop the roasted chestnuts
- Grill leeks and let cool
- Lightly beat duck eggs together and season with salt and pepper
- Pour a quarter of the eggs into the pan
- Layer a third of the apples, leeks, sage, and chestnuts
- Repeat steps 6 & 7 until all of the ingredients are used
- Bake at 300°F for 15-20 minutes
- Assemble
- Smear truffle aioli on the plate
- Place a slice of duck egg frittata on top of aioli
- For a little crunch - crumble crispy bacon or prosciutto on top
- Enjoy!
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Pairing Suggestions
This dish has incredible balance with earthy notes of truffle and mushrooms and brightness from grilled leaks and apples. This Duck Egg Frittata pairs perfectly with our Pinot Noir. Chef Derick recommends our Calesa, Brown, or Nightwing Vineyard Pinot Noir.
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