Crossed Cuisines Shakshuka with Duck Sausage and Duck Fat Toast

Duck shakshuka with duck sausage and duck fat toast


  • 2

    2 slices Maple Leaf Farms Duck Bacon, cut into 1/2-inch pieces

  • 3

    2 Poblano Peppers, seeded, cut lengthwise in half

  • 4

    2 Sweet Red Bell Peppers, seeded, cut lengthwise in half and pressed down

  • 5

    1 Jalapeno Pepper, seeded, cut lengthwise in half

  • 6

    1 Yellow Onion, skin removed, cut crosswise in fourths

  • 7

    1/2 head Garlic, cloves separated but skin kept on

  • 8

    2 tsp. Salt, divided

  • 9

    1 can (28 oz.) San Marzano Tomatoes with juices, whole, peeled

  • 10

    1 1/2 Tbsp. Tomato Paste

  • 11

    1 tsp. Dark Brown Sugar

  • 12

    1 pkg. (2 lbs.) Maple Leaf Farms All Natural Ground Duck Sausage

  • 13

    1 tsp. Ground Cumin

  • 14

    1 tsp. Ground Coriander

  • 15

    1 tsp. Smoked Paprika

  • 16

    1 tsp. Sweet Paprika

  • 17

    1 tsp. Ground Ancho Chili

  • 18

    1/4 tsp. Crushed Red Pepper Flakes

  • 19

    3 tsp. Fresh Lime Juice, divided

  • 20

    1 1/2 cups Queso Fresco Cheese

  • 21

    6 large Eggs

  • 22

    4 half-baked, 5- or 6-inch Panini Rustic Rolls or Ciabatta Rolls, cut under 1/2-inch thick, dipping size

  • 23

    1/3 cup Cilantro, chopped

  • 24

    1/3 cup Green Onions, chopped


  • 1

    Arrange racks in oven to center and top. Place a cookie sheet (for toast) on center rack, and heat oven to 400°F.

  • 2

    In a 10- or 12-inch cast iron or heavy bottomed ovenproof skillet, heat 2 tablespoons duck fat over medium-high heat. Cook bacon pieces until crisp, about 5-10 minutes. Transfer bacon crumbles to paper towels; set aside.

  • 3

    Using the melted duck fat from the skillet, brush fat on the inside and outside of all cut peppers and over the onion and garlic. Using 1 teaspoon salt, sprinkle cut side and skin side of peppers, onion and garlic, being careful to salt the cavity of the peppers well.

  • 4

    Place vegetables under broiler for 5-7 minutes, or until slightly charred. Cover vegetables with foil to steam a few minutes. Scrape and discard most of the charred skins, and squeeze garlic from paper skins. Place all vegetables in a 12- or 14-cup food processor or in batches in smaller machine. Pulse 3-5 times until mixture reaches a salsa-like consistency. Add tomatoes, tomato paste and brown sugar; pulse until mixture reaches a chunky salsa consistency.

  • 5

    Meanwhile, add 1 tablespoon duck fat to skillet. Over medium heat, cook duck sausage; stir frequently to crumble. Add 1 teaspoon each of salt, cumin, coriander, smoked paprika, sweet paprika, ancho chili powder and red pepper flakes. Cook duck sausage until cooked through, about 5-7 minutes. Add tomato-pepper mixture; stir frequently and cook 15-20 minutes over medium-low heat.

  • 6

    Add 2 1/2 teaspoons lime juice to shakshuka sauce, or to taste. Lightly fold 1 cup queso fresco into sauce, but do not stir to blend. Using the back of a soup ladle, make 6 wells in sauce. Crack eggs one at a time into a small bowl, and then pour one egg into each well. Bake on center rack in oven for 10 minutes or until egg whites have set but yolks are still runny.

  • 7

    Meanwhile, melt 4 tablespoons duck fat in a microwave. Using tongs, dip both sides of bread in melted duck fat and arrange on warm cookie sheet in oven. Bake at 400°F for 5-8 minutes, turning bread over after 5 minutes or when golden brown. Bread is done when both sides are toasted. Mix 1/2 cup crumbled queso fresco with 1 teaspoon lime juice and 1 tablespoon minced cilantro, and sprinkle over toast; set aside until ready to serve.

  • 8

    After egg whites have set, remove from oven and let stand 3 minutes. If you want yellow yolks to show, gently remove the white film just over the egg yolk. Sprinkle with remaining queso fresco, cilantro, green onions and crumbled duck bacon. Serve family-style or in individual iron skillets (shown) with duck fat toast for dipping sticks.

A trio of duck products gives a twist to this shakshuka -- a spicy, traditional dish from Israel made of eggs poached in a tomato-red pepper sauce.


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Rating Summary
Prep Time: 30 min
Cook Time: 54 min
Ready Time: 1 Hour 30 Minutes
Servings: 6