Get Dining Out delivered to your inbox every Wednesday Morning.

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.  


How to Make Vidalia's Deviled Eggs 

Tip Sheet: Best Bagels, Craft Cocktails, and Where to Wii 

More>> Best Bites Blog | Food & Dining | Restaurant Finder


Cooking at Home Cooking at Home Cooking at Home Food Trends Food Trends Food Trends From the Magazine From the Magazine From the Magazine
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

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