Posted by JohnGL
It was a week ago today. Cloudless sky. Blindingly bright. A perfect day to be alive. We met up with Doc and The Redhead at the Farmers’ Market downtown. They brought friends. It was a regular party.
This time, I brought the package: some of that Ragù of Wild Pig. I hoped they’d enjoy it.
The Redhead suggested that we finally meet the source of the that now infamous wild pig head.
It is obvious that this man kills for a living. Chickens, ducks, geese, rabbits, little lambs, and wild hog. Nothing is safe. He even speaks with an accent. Classic.
I walked away with a stiff rabbit and a dozen duck eggs. He got the contents of my wallet. The man likes cash. A fair exchange.
On the left, duck egg. On the right, large chicken egg. Look at that duck egg in the bowl. High yolk to albumen ratio. Gotta love that.
Here’s my mess in place. Duck eggs in bowls. Salt. Duck yolk. Pequin powder. Ice water. Home made ham (sous vide of course). White pepper. Lemon juice (center). Around here, things happen fast. Best be prepared.
Here’s everything in process. Off screen, English muffin’s in toaster. Upper left, ducks eggs poaching. Upper right, hollandaise over hot water. Lower left, ham slices seared in bacon fat. Everything happens at once.
For the hollandaise, whisk duck egg yolk with a tablespoon of ice water until frothy. Place over pan of simmering water. This is known as a double boiler. Go figure. Whisk over simmering water until slightly thickened, whisk in a half a stick of clarified butter, s-l-o-w-l-y pouring the butter into the emulsion, add salt, white pepper, pequin powder, and lemon juice. Whisk some more.
Carefully, drop eggs into boiling water (upper left).
Place ham slices into sizzling bacon fat. This infers that you’ve been smart enough to get the fat hot in advance.
Whisk that hollandaise some more. Turn the heat off everywhere. Flip the ham.
I’ve developed a Champagne Cocktail just for this dish.
For each bottle of bubbles, you will need:
4 oz. pomegranate juice
10 drops of ginger juice
1 tablespoon Cointreau
1 tablespoon agave nectar
1 tablespoon clarified key lime juice
Mix all of these together. After pouring the bubbly, add about an ounce of the pomegranate-ginger blend on top.