I was on a po boy kick for the past couple of weeks until I got food poisoning at Pier 247 -___-. I wouldn’t be surprised if they caught their seafood in the Trinity. 3 days later, I still needed a proper po boy fix #teamfiend and I wanted to try something new so I hit up the azn mart. As soon as I walked in I spotted some Balut eggs, and it was love at first sight. If you’re not familiar with what Balut is then you NEED TO TAKE A LOOK AT THIS FIRST. Then keep reading.
Ok so first things first, I needed to make the aioli. Oh and now that you know what Balut is, you know I had to keep this thing duck themed so gotta use that duck egg. Check out the recipe.
Duck Egg Aioli
- 2 or 3 fresh garlic cloves, peeled and minced.
- Coarse sea salt
- 1 duck egg yolk (room temperature)
- 1/2 lemon, juiced
- 1 cup pure olive oil
- 1 table spoon of orange zest
- a few slices of jalapeno (cause you know I gots to have that spice)
Whisk minced garlic, pinch of sea salt (to start), and yolk until smooth. Squeeze in lemon juice. Then, while whisking by hand, pour olive oil in steady stream to emulsify. Putting a towel under the bowl during the process helps with the bowl slipping and sliding. Take a few breaks in between the process to make sure the oil is fully mixed in. Slow and steady wins the aioli/check it before you wreck it. Once it reaches a consistency to your liking, add salt to taste and fold in the orange zest and jalapeno slices. Kept the penos sliced rather than diced cause yuh know I like’m cute n chunky.
This is when things get weird….
To prepare these guys all you have to do is boil them like a chicken egg. If you don’t know how to boil an egg, you’re a useless person. But I guess I can help you out here. After letting them cool I was really hyped to try one dipped in salt and pepper, aka the traditional OG style. Once I cracked open that shell and popped the embryo sac, I saw a beak, feathers, and our eyes met and all I can think about was this ಥ_ಥ.
So I decided to go with what I know best and that’s to DEEP FRY DEM HOES. Went with a tempura batter because ya’know I wanted to keep it real Asian and all.
- 1 cup flour
- 1 table spoon cornstarch
- 1 1/2 cups water with bubs as cold as possible (soda water)
So combine all of the ingredients and mix until smooth. A few lumps here and there is aight. The cold bubs keeps the batter fluffy, so refrigerate if you’re not going to use it right away and in between battering thangs.
I did a hood version of an at home deep fryer by pouring a bunch of grapeseed oil into a cast iron skillet (about halfway). Once the oil gets to about 375 degrees then I’m ready to fry. Coat the ducklings evenly in the tempura batter and drop them in the deep fryer until golden brown delicious, my color of choice for errrything. Salt them as soon as you pull them out.
The Holy Duck Trinity po boy sandwich spread, clockwise from top left – deviled duck embryo yolk spread – duck egg aioli – and red powder aka paprika.
Assembling the sandwich is up to you. I kept it New Orleans style simple and used iceberg lettuce, tomatoes, and leftover jalapenos and dats it. You know a GlutLife post wouldn’t be complete without a drank. The best way to wash some quack down is with a little yak of the Hennessey variety.
A special shout out goes to Glut family member Landjawz for showing us how to suck on duck eggs ^_^