{"id":1155,"date":"2025-02-11T20:01:25","date_gmt":"2025-02-11T20:01:25","guid":{"rendered":"https:\/\/wildeatsandtreats.com\/index.php\/2025\/02\/11\/duck-egg-benedict\/"},"modified":"2025-02-11T20:01:26","modified_gmt":"2025-02-11T20:01:26","slug":"duck-egg-benedict","status":"publish","type":"post","link":"https:\/\/wildeatsandtreats.com\/index.php\/2025\/02\/11\/duck-egg-benedict\/","title":{"rendered":"Duck Egg Benedict"},"content":{"rendered":"<hr \/>\n<h3>Ingredients<\/h3>\n<ul>\n<li><strong>For the Hollandaise Sauce<\/strong>:  <\/li>\n<li>3 duck egg yolks  <\/li>\n<li>1 tablespoon fresh lemon juice  <\/li>\n<li>1\/2 cup unsalted butter, melted  <\/li>\n<li>Pinch of salt  <\/li>\n<li>\n<p>Pinch of cayenne pepper  <\/p>\n<\/li>\n<li>\n<p><strong>For the Eggs Benedict<\/strong>:  <\/p>\n<\/li>\n<li>4 large duck eggs    <\/li>\n<li>1 tablespoon white vinegar  <\/li>\n<li>4 slices of Canadian bacon or prosciutto  <\/li>\n<li>2 English muffins, split and toasted  <\/li>\n<li>Fresh chives, chopped, for garnish  <\/li>\n<li>Salt and pepper, to taste  <\/li>\n<\/ul>\n<h3>Preparation Process<\/h3>\n<h4>Step 1: Preparing the Hollandaise Sauce<\/h4>\n<ol>\n<li>In a heatproof bowl, whisk together the duck egg yolks and lemon juice until the mixture doubles in volume and becomes pale.<\/li>\n<li>Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water.<\/li>\n<li>Gradually drizzle in the melted butter while continuing to whisk continuously until the sauce is thickened and smooth. <\/li>\n<li>Remove the bowl from the heat, season the sauce with a pinch of salt and cayenne pepper, and set aside, keeping it warm.<\/li>\n<\/ol>\n<h4>Step 2: Preparing the Eggs Benedict<\/h4>\n<ol>\n<li>Fill a wide saucepan with about 3 inches of water, adding the white vinegar. Bring to a gentle simmer.<\/li>\n<li>Carefully crack each duck egg into a small bowl without breaking the yolk. <\/li>\n<li>Create a gentle whirlpool in the simmering water by stirring with a spoon, then gently slide a duck egg into the center. Repeat with the remaining eggs. <\/li>\n<li>Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.<\/li>\n<li>In a skillet over medium heat, lightly sear the Canadian bacon or prosciutto until golden and warmed through.<\/li>\n<\/ol>\n<h4>Step 3: Assembling the Duck Egg Benedict<\/h4>\n<ol>\n<li>Place a piece of toasted English muffin on a serving plate.<\/li>\n<li>Top each English muffin half with a slice of Canadian bacon or prosciutto.<\/li>\n<li>Gently place the poached duck egg on top.<\/li>\n<li>Generously spoon the warm Hollandaise sauce over the eggs.<\/li>\n<li>Garnish with chopped fresh chives and a sprinkle of salt and pepper to taste.<\/li>\n<\/ol>\n<h3>Recipe Summary<\/h3>\n<p>Duck Egg Benedict is a rich and elegant twist on the classic dish, offering a deliciously creamy Hollandaise and lush poached duck egg that pairs perfectly with savory Canadian bacon atop a crisp English muffin. This recipe makes for the ultimate brunch treat or a sophisticated breakfast indulgence.<\/p>\n<p><strong>Calories per serving<\/strong>: Approximately 480<br \/>\n<strong>Total preparation time<\/strong>: About 40 minutes<\/p>\n<hr \/>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients For the Hollandaise Sauce: 3 duck egg yolks 1 tablespoon fresh lemon juice 1\/2 cup unsalted butter, melted Pinch of salt Pinch of cayenne pepper For the Eggs Benedict: 4 large duck eggs 1 tablespoon white vinegar 4 slices of Canadian bacon or prosciutto 2 English muffins, split and toasted Fresh chives, chopped, for [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":1154,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[72],"tags":[],"class_list":["post-1155","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/wildeatsandtreats.com\/wp-content\/uploads\/2025\/02\/image-83.png","_links":{"self":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/1155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/comments?post=1155"}],"version-history":[{"count":1,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/1155\/revisions"}],"predecessor-version":[{"id":1156,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/1155\/revisions\/1156"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/media\/1154"}],"wp:attachment":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/media?parent=1155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/categories?post=1155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/tags?post=1155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}