Duck eggs are more decadent than chicken eggs. They have a richer flavor and smoother mouthfeel. When they are salt and sugar cured, they become dense, grate-able, cheese-like orbs. By themselves, they are good. I would say better than good and way better than the over-popularized cured chicken eggs. Today, with our friend Ryan Poli, I was able to smoke them. The world turned differently on its axis. Applying smoke to the already cured yolks—think smoking salmon with a pellicle in place—was brilliantly delicious. A small alteration to an existing idea created transformative results.
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