Duck Eggs Benedict

by Kaya Konopnicki

In our house breakfast is a big deal and what better kind of amazing breakfast than Duck Eggs Benedict.   It’s perfect for Easter brunch – and I promise you the easiest hollandaise sauce you’ve ever made using duck egg yolks and duck fat. You’ll be licking the bowl, guaranteed!

Now, not to break with the theme I used duck confit on my Benedict, because why not?  It’s works really well for this recipe and adds a delicious richness (not that this dish REALLY needs it but why say no to a good thing?) to the Benedict.


Serves 4 | Prep Time: 10 minutes | Cook Time: 15 minutes

For the Hollandaise: (Recipe adapted from Hunter, Angler, Gardener, Cook)Duck Eggs Benedict (1 of 5)

  • 3 duck egg yolks
  • 1/4 teaspoon salt
  • A pinch of cayenne
  • 5 teaspoons lemon juice
  • 7 tablespoons melted duck fat or goose fat
  • 3 tablespoons melted unsalted butter

Everything else:

  • 4 Duck Eggs
  • 1 tsp vinegar
  • 4 Duck confit legs (available pre-made from us)
  • 3-4 cups greens (whatever you like, I used our baby bok choi)
  • 4 Biscuits or Bread (if you’re going gluten free just skip this)


To make the hollandaise sauce:

  1. Combine the duck eggs, lemon juice, cayenne pepper and salt.  Blend for 30 seconds on medium.
  2. Turn blender / hand blender down to low and add the duck fat and butter.
  3. Once all the fat is blended turn the blender up to high for approximately 15 seconds.  The sauce should be very thick and a pale yellow.Duck Eggs Benedict (2 of 5)

Make the Eggs Benedict:

  1. Thaw and warm the duck confit legs.  Once they are done pull the meat from the bone
    1. Place in oven at 425 for 15 minutes
    2. OR keep in BPA free bag and boil on a low simmer for 1 hour
  2. Poach the eggs.  The BBC has a great video on how to poach eggs.  (Note: it may take longer than the 3 minutes they suggest as duck eggs are larger)
  3. Wilt the greens.
    1. Add a little water in a frying pan and put on medium-low heat.
    2. Toss in the greens when the water starts to bubble.
    3. Move the greens around so that they don’t burn.
    4. When they are wilted remove them from the heat. (2-3 minutes)
  4. Toast your biscuit or bread
  5. Now combine everything!
    1. Place the bread on the plate
    2. Gently lay the greens on the bread
    3. Put the meat on the greens
    4. Lay the egg on top of the meat
    5. Drizzle with hollandaise sauce
  6. Serve.  Duck Eggs Benedict (4 of 5)

You’ll impress all your family and friends with a delicious home cooked Eggs Benedict that they will think you’ve slaved all morning over.

Happy Easter!




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