Blender duck egg hollandaise sauce

Well, now I know how Elisabeth Shue and Val Kilmer felt when they were running around with the formula for cold fusion. Because in making this blender duck egg hollandaise sauce, I basically changed the game.
If “changed the game” means “licked the plate for five minutes.”
We have three of the quackiest ducks this side of the Mis’sippi, and while our chickens have stopped laying for the winter (we choose not to artificially extend the laying season by lighting their coop) we’ve still had the joy of discovering a duck egg nearly every day.
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Duck eggs have the most gigantic, gorgeous, rich-tasting yolks. Ever. (Eat the Yolks. Eat the Yolks. Eat the Yolks.) And they make the most gorgeous, rich-tasting hollandaise. And it’s EASY to make.
Hollandaise sauce is so full of nourishment, it’s no wonder it tastes so rich. Egg yolks contain fat-soluble vitamin A, choline, and healthy fat; butter (and ghee) also contain vitamin A and healthy fats – and if yours is from pasture-raised cows, you’ll get some good conjugated linoleic acid and vitamin K2, too!
PS: if you’re looking for a good fertility food, egg yolks are IT. #babymakingandbeyond
I used my hand blender to make this, which is AMAZING – not to mention much more affordable than all the fancy-schmancy blenders out there. I find it’s much better for making smaller servings than a big ol’ blender, anyway.
Make this. Make it. Makeitmakeit. And put it over roasted veggies and MORE duck eggs, like I did.
Duck Egg Holl Tall Blog 1

Duck egg hollandaise sauce
Author: Liz
Prep time:
Cook time:
Total time:
Serves: 2-4 servings
Rich, nourishing and flavorful – blender duck egg hollandaise is INSANELY good!
Ingredients
  • 2 duck egg yolks
  • 1 Tbs. lemon juice (juice from about 1/2 lemon)
  • 6-8 Tbs. butter or ghee, melted (8 Tbs. is one stick of butter, and yes, EAT ALL THE BUTTER)
  • Pinch of salt
  • Pinch of smoked paprika (optional)
  • (Recipe for poached eggs and roasted veggies below)
Instructions
For the hollandaise
  1. Gently melt the butter or ghee over low heat. You want it only as warm as it needs to be to melt; you don’t want it hot!
  2. Set melted butter aside.
  3. Put duck egg yolks and lemon juice in the blender with a pinch of salt. Blend for about 30 seconds straight.
  4. Slooowly drizzle/add small amounts of butter to the blender and blend well as you go. (I add about 2 tsp. butter at a time, blend well, repeat.)
  5. Your sauce should be a beautiful deep yellow, thickening as you go.
  6. Once you’re out of butter, taste, add salt if needed, and EAT DAT.
  7. Add a shake of smoked paprika for flavor.
For poached eggs
  1. Boil water. Once water boils, add about 3 Tbs. white vinegar. Or just dump some in, like I do. (The vinegar keeps the white from spreading out all over the place.)
  2. Crack 2 whole eggs into the water. Cover the pot and turn off the heat.
  3. For runny chicken eggs, cook about 4 minutes. For runny duck eggs, cook about 6 minutes.
  4. Remove from water with a slotted spoon. Gently rinse with cool water to get rid of the vinegar taste.
For roasted root veggies
  1. Chop root veggies (carrot, sweet potato, or butternut squash are my favorites) into uniform pieces.
  2. Toss with enough cooking fat to barely coat.
  3. Roast at 400° for about 15 minutes. I use a [url href=”http://amzn.to/1AexyuL” target=”_blank”][u]toaster oven[/u][/url] because it doesn’t require preheating, and that is CLUTCH.

Enjoy!

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10 Responses

  1. Do you have any thoughts on eating runny eggs while pregnant? I’d guess that it’s okay if they are sourced well? I just found out that I am, and I’m curious to know more about your food philosophy while expecting. Thanks!

    1. I’m pregnant, and I’ve eaten many things I’m “not supposed to eat” according to conventional wisdom – raw milk, soft cheese, runny egg yolks, charcuterie. It’s all about the sourcing. Looking at official CDC data, you’re about as likely to get poisoned by cantaloupe and spinach as you are to be harmed by these foods, properly-sourced. Of course, I can’t give personal advice on this, but that’s been my philosophy and I’ve had an amazing, peaceful pregnancy <3 best of luck to you!

  2. LIZ!
    I recently discovered you on the BB podcast and am taking the master class–thanks for all you do–you are appreciated!
    I want to raise ducks, but have questions: can I raise them just “on pasture” or do I need duck feed/grain to supplement? I want them to be as natural and happy as possible–I thought you would have the answer:)
    (they will be on about an acre to roam free…)

    1. Hi Joni! I’m so glad you decided to take the master class! First call this week!
      Ducks are so cute. Their poop is awful, though…fair warning 😉 Yes, you can raise them on pasture for the most part – but most winters it’s best to have some supplemental feed to make sure they get enough to eat IMO. What that feed consists of, you can do a few things 🙂 the easiest is probably a premixed grain-based feed, but I’m sure you could research ways to keep their diet more natural too, with things like dried bugs and such!

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