Roasted Duck & Goat Cheese Omelette
Start your day of with the delectable taste of Duck Confit in this traditional breakfast omelet! Use goat cheese to compliment the savory taste of the duck!
Ingredients
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2 Duck Leg Confit, defrosted
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3 tbsp. butter
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1 large yellow onion, sliced
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1 tsp. salt, divided
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6 eggs
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2 tbsp. milk
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3 oz. goat cheese crumbles
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½ tsp. thyme
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½ tsp. pepper
Directions
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1
Preheat oven to 375 degrees and bake duck leg confit for 25 minutes.
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2
Melt 1 tbsp. butter in a pan on medium-high heat, then add onion slices and ½ tsp. salt. Let onions caramelize for 25 minutes, stirring occasionally and bringing the temperature down as needed.
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3
Shred duck leg confit into bite size pieces
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4
Whisk eggs in a large bowl with remaining salt, thyme, pepper, and milk. Divide mixture in two.
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5
Melt 1 tbsp. butter in the pan you caramelized the onions in. Turn the heat to medium-low and add one of the halves of the egg mixture into the pan.
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6
Cook for 5 minutes, slowly pushing the edges toward the center with a silicon spatula.
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7
Add shredded roast half duck, 1 oz. goat cheese crumbles, and half the caramelized onions on top of the omelet.
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8
Carefully fold and plate. Repeat the omelet making process and serve both omelets immediately.
