Market Recipe: Duck Egg Omelette

Duck Egg Omlet

Duck Egg Omelette with Crabmeat, Caramelized Onions, Chevre & Microgreens

By Market Chef Maggie Perkins

½ stick unsalted butter
2 large yellow onions, halved, and sliced into uniform half-moons
1 dozen duck eggs (Texas Farmers’ Market vendors Belle Vie Farm and  Countryside Farm)
¼ cup half & half, divided
½ pound claw crabmeat (Texas Farmers’ Market vendor K & S Seafood)
4 ounces chevre (Texas Farmers’ Market vendor Pure Luck Dairy)
 ½ cup trimmed arugula, or favorite, microgreens (Texas Farmers’ Market vendor Joe’s Organics)
Salt and Pepper, to taste
Caramelize Onions
In a medium omelet pan or skillet, melt 2 tablespoons unsalted butter over medium heat. Add sliced yellow onions. Stirring frequently, allow onion to very slowly brown until golden, about 20 minutes.
Assemble Filling
Prepare 3 small bowls of claw crabmeat, chevre, crumbled, and trimmed microgreens.
Mix Batter
In a large mixing bowl, crack eggs. Add about half of the half & half. Fold in caramelized onions. Salt and pepper full surface. Mix well.
Prepare Omelette
In a medium omelet pan over medium heat, melt 2 tablespoons unsalted butter. Add enough batter to cover the bottom of the pan (about ½-1 cup). Allow to bubble and set, leaving untouched. When edges firm, slightly lift the edges, gently, tilting the pan and allowing  still-liquid batter to run under the solid egg. Add crabmeat and chevre to one half of the omelet. Cook until top is just under being fully set (the heat of the folded top will help finish cooking the interior without overcooking, which makes for a tough omelet). With a sturdy spatula, carefully slide under half, tilting pan slightly, and gently cover the opposite half and filling. Remove from heat when bottom is browned, slightly. Garnish with microgreens.
Serves 6.
Photos by Maggie Perkins

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