Ken's Duck Souffle - A rare beast
Very few have tasted this.
I place a layer of shredded duck (fried and then tossed with caramelized onions, wild mushrooms, and a splash of port wine) at the bottom of the ramekin. Then I make the souffle as usual. Few have experienced this.
Of course "making the souffle as usual" is a skill unto itself. Good luck. Here's the secret.. make sure to totally separate the egg yolks from the egg whites.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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