Ingredients

  • 1 pound duck pastrami (see note)
  • 4 shallot lobes, peeled and thinly sliced crosswise
  • 3 tablespoons thyme leaves
  • 3 tablespoons butter
  • 4 large eggs
  • 2 Ryvita dark rye whole-grain crispbreads, crushed with a rolling pin in a bag or kitchen towel into pea-size pieces
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      672 calories; 40 grams fat; 20 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 63 grams protein; 572 milligrams cholesterol; 2631 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings

Preparation

  1. Carefully pull at edge of duck skin to find where skin and white fat naturally separate from meat. Continue to pull gently, using a paring knife, to remove skin and fat in one piece. Place skin side down in a medium sauté pan, and place over low heat.
  2. Let fat render slowly, occasionally draining it off and reserving; this will take about an hour. When skin is shrunken and brown, turn and cook on the fat side. When all fat is rendered, remaining skin will be a thin, caramelized, very dark crackling. Chop into pebble-size pieces.
  3. Preheat oven to 350 degrees. In a small sauté pan over medium heat, heat 1 tablespoon reserved fat. Add shallots and thyme, and brown lightly. Add crackling pieces, and sauté until shallots are completely soft, 2 to 3 more minutes. Set aside.
  4. Cut 12 thin, diagonal slices of duck pastrami, and place in a small baking dish; reserve remaining duck for another use. Place in oven while preparing eggs.
  5. In a medium nonstick pan over medium-low heat, heat butter until foamy. Whisk eggs until frothy, and pour into pan. Using a wooden spoon, draw eggs in from sides to center in slow, gentle movements. When there are many folds in center and eggs are just wet on top, sprinkle with 1/2 cup crackling-shallot mixture and 1/4 cup rye cracker pieces. Continue cooking without stirring until bottom browns lightly, about 2 minutes.
  6. To serve, slide omelet onto a cutting board and fold in half. Cut into four pie-shaped slices. Divide among two plates. Remove duck pastrami from oven, and arrange 6 slices on each plate. Serve immediately.
  • Duck pastrami is $14.65 a pound from D’Artagnan, (800) 327-8246.

Dining and Cooking