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Chefs Get Quacking
Comments () | Published August 29, 2008

Forget quail eggs, the beloved playthings of trendy restaurants and sushi bars; the egg of choice among the city’s top toques these days is duck.

Duck eggs have made appearances at Corduroy, where chef/owner Tom Power uses them in his duck-egg-and-duck- leg salad and in a lush crème brûlée on the dessert menu, and at Westend Bistro (1190 22nd St., NW; 202-974-4900), where chef/owner Eric Ripert and chef de cuisine Leonardo Marino are presenting a fried duck egg over green beans, walnuts, and bleu-cheese dressing.

How to tell a duck egg from a chicken egg? The duck egg has a brilliant yellow yolk and is prized for its intense flavor. It’s also larger in diameter. So if it looks like a duck egg and tastes like a duck egg . . . .

This appeared in the September, 2008 issue of The Washingtonian.

Photograph by Flickr user Gaetan Lee.  

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Posted at 07:35 AM/ET, 08/29/2008 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs