French Duck Egg Omelette

This recipe is from La Maison Navarre French Bistro at 121 Congress Street in Portsmouth. Now you can enjoy this Duck Egg Omelette in your own home, Voila!

Ingredients

3 Duck Eggs

Pinch of Kosher Salt & Pepper

1 Tablespoon Butter

Instructions

Set a plate by the stove to warm.

Combine 3 Duck eggs at room temperature, pinch of Kosher salt & pepper in a medium sized bowl and whisk vigorously for 1 or 2 minutes until frothy.

Heat a small (about 6 inches) omelet pan or non-stick skillet  over medium-high heat. 

When the pan is warm, add 1 tablespoon of butter (it should sizzle gently). Swirl the pan to distribute the butter as it melts. 

When the butter stops sizzling and the foam subsides add the Duck eggs mixture. Stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelet cooks evenly. 

Once the eggs are just set, bang the pan gently on all sides to release the omelet from the pan. Check to see that it is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula. 

Hold the pan at a 45-degree angle to the stove and gently fold the omelet like a letter in an envelope. 

Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent browning. (A classic omelet doesn't have any browning on it.) Transfer to the warmed plate.

Brush the finished omelet with butter. Sprinkle finely chopped fresh herbs, like Italian parsley, basil, dill, 

tarragon, chives, thyme, and chervil. 

Enjoy!