Six fresh duck eggs from last Sunday's Don Village Market went into making last night's potato, leek, bacon and Perino tomato frittata. Larger and stronger tasting than hen's eggs, duck eggs have firm shells almost too hard to crack, and whites as thick as double cream. So good, no seasoning required.Recipe:
Beat in a bowl 6 duck eggs, 2 Tbspn mayonnaise, 1 tspn lemon juice
1 tspn lemon zest. Par boil 4 medium potatoes (til just tender). Strain water, then melt 60g butter into potatoes with one finely sliced leek, and two rashers of chopped bacon. Saute for a few minutes then place in an ovenproof flan dish, adding a handful of chopped perinos. Pour over egg mixture. Cook in a moderate oven until egg is set and the top is golden brown. (Approx 25 mins). Serve with rocket or steamed pak choi.
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