Submitted by: Richard Hammond
Servings: Serves 8
Ingredients: 1 dozen large duck eggs
(1) 8 oz. package D’Artagnan duck bacon
8 nino bananas (larger ones, each about 4” long)
2 tbsp. fresh chopped tarragon (or 4 tbsp. fresh chopped chervil)
4 tbsp. fresh squeezed orange juice
Fleur de Sel and fresh black pepper to taste
24 orange wedges as an accompaniment
8 small sprigs of tarragon (or chervil) for garnish
Instructions: Pre-heat the oven to 450° F.
Crack the duck eggs into a large mixing bowl (normally I crack eggs on a towel laid over a marble pastry board to prevent splintering of the shells; however, since duck egg are a little tougher you may want to crack them on the edge of the bowl). Whisk vigorously until the eggs are fluffy and light.
Use kitchen shears to snip the bacon slices into one-inch slabs directly into a 12” pre-heated non-stick (preferably anodized aluminum) skillet on medium-low. Render the bacon slowly until browned on both sides and remove, keeping the reserved bacon warm.
Peel and slice the bananas into a medium mixing bowl and add the orange juice, stirring to coat the banana slices evenly.
Whisk the eggs a few more times and scramble them in the bacon fat, stirring with a silicone spatula. Go very slowly so that the eggs remain as creamy as possible, cooking them gently for just 6 – 8 minutes or so and remove from the heat when they are still a little liquid.
Add the herbs and keep stirring with the spatula off the heat as the pan will keep cooking the eggs slightly. Watch them carefully as you want them still slightly underdone but just as they start to tighten up a bit divide the scrambled eggs into 8 heat-proof ramekins or small bowls.
Sprinkle with a little fleur de sel and arrange the bananas over the top with their juice and season with a little cracked pepper. Place the reserved bacon on top of each ramekin and place the 8 dishes onto a sheet pan or baking tray.
Bake in the preheated oven on the top rack until the eggs are just lightly set, the bananas have softened and the bacon is sizzling hot, approximately 2 to 3 minutes.
Remove the tray and transfer the ramekins to a small plate, garnish each ramekin with a tarragon sprig and serve immediately with 3 orange wedges arranged around each appetizer.