Duck Egg Zabaione

Zabaione is a traditional Italian dessert. It is also known as zabaglione, sabayon and sabajon. Basically, it's a very light and boozy version of a custard.


I have seen many versions of this dessert and almost all are very good. However, I find that the major distinction between most recipes is that some cook their zabaione and others do not. My version is cooked.


To make this dish, you will need a double-boiler. I like to use a small sauce pan with a stainless steel bowl that fits on top.

Fill the sauce pan with a small amount of water. You will need just enough water so that it will not touch the bottom of the stainless steel pan.

I find that the richer the egg, the better the custard turns out. To make a twist on the traditional recipe, I'm making my zabaione with fresh duck eggs. You really can't get richer eggs than that!


If you are in the Greater Toronto Area, you can find fresh duck eggs at the following grocery stores:


1) Yummy Market (4400 Dufferin St., North York, ON M3H 6A8)
2) Btrust Supermarket (1105 Wilson Ave., North York, ON M3M 1H2) 
3) Lucky Moose Food Mart (393 Dundas St. W., Toronto, ON M5T 1G6)


By the way, I found that all of the duck eggs sold at the above stores are sourced in Ontario.

When looking at duck eggs, you will notice that their shells tend to be slightly darker than those of white chicken eggs. Also, they tend to be slightly larger than large chicken eggs. (As seen below, the duck egg is on the left and the chicken egg is on the right.)

For this recipe, you will only require the egg yolks.

To the yolks, add 1 teaspoon of sugar per yolk.

Using a mixer, whip the two ingredients together until the yolks take on a bright colour.

Now it's time to add the alcohol. Pretty much, any type of alcohol will do. Also, almost any amount will do. Personally, I like to use a combination of Marsala and Port. For the quantity, I like to use the half egg shell for measuring. For the amount of egg yolks that I have used (five), I find that using approximately 1 to 2 half-egg shell, filled with liquor, is enough.

Add the desired amount of liquor to the bowl and mix thoroughly.

When you are ready, transfer the mixture to your double-boiler. At this point, you will need to stir consistently, so that your eggs do not curdle. To help me out, I like to use my immersion blender.


Also remember that you do not want your water come to a rolling boil. You just want enough steam heat the mixture.

After a few quick minutes, check the zabaione for thickness. Coat a wooden spoon with the zabaione. remove the spoon from the liquid and drag a finger across the spoon. If a clear path is left, the zabaione is ready. It will be ready when you are able to successfully do this test.

Your duck egg zabaione can be had hot or cold. You can enjoy it by itself or:
- with fruit
- accompanying cakes or pastries
- with whipped cream
- with chocolate
- etc.

Salade Niçoise

Salade Niçoise is a specialty dish from the Côte d'Azur, France, and is made in the style of the people from Nice. The dish can be made in advance or on the spot. It is basically an assembly of different ingredients. This salad is usually leafless, but I have seen versions that use lettuce. That being said, there are many variations on the recipe. Here is my take on the classic.

You will require tinned tuna in olive oil. Make sure to buy the type that is in olive oil and not in any other type of oil, e.g. sunflower or vegetable oil. You want the real thing.

Next comes anchovies. Again, use the type found in olive oil. Southern French dishes are all about the olive oil!

I like to use boiled potatoes that are cut into cubes. I usually cook them in lightly salted water and leave the skins on.

Hard-boiled eggs are also another requirement. For some variation, you can use one or two pickled eggs, in addition, to add some complexity of flavour.

You will also require some mustard. I like to use French mustard, as it is a French dish. (Mais, bien sur.) 

Feel free to arrange the ingredients in a mixing bowl. You may decide to mix them together right before serving (so that it looks pretty).

Feel free to add some cooked green beans (haricots verts) or some freshly cut parsley to the mix. I like to use these ingredients when they are in season.


Before mixing the salad ingredients together, make sure to add some freshly squeezed lemon juice.

Combine the ingredients, so that all of the flavours are incorporated throughout.

What ever you do, don't forget the star ingredient! Niçoise olives.

Note: I have made Salade Niçoise without the use of Niçoise olives, by using black olives instead. (Niçoise olives can often be difficult to find.)

This salad is fantastic any time of the year!

"Humpty Dumpty sat on a wall...

...then Asif came by and pushed him off."


Eggs have had a bad rap over the last few decades.


News flash: They are not evil!  Just look at these heavenly cherubs.

Being a basic ingredient, they can be used in many dishes and recipes. One of my favourite ways to use them is for making a frittata, a.k.a. omelette or Spanish tortilla.


For those of you who have tried making this dish before, you will notice that recipes always calls for a large amount of fat, either in the form of butter or oil. I have found a solution to this problem; a ceramic-coated frying pan. (Yes, I've seen the infomercials.) This cookware allows you to fry without the use of any oil.

If you don't have a ceramic-coated frying pan, any non-stick frying pan will do with a light spray of oil.


Begin with cracking 5 large eggs into a mixing bowl.

In order for your frittata to be light and fluffy, you must beat your eggs until they are light and fluffy. (It kind of makes sense.) This process is very important and actually takes some time. The trick is to incorporate as much air into the eggs as possible. When you think you're done, beat it for another minute. Your eggs should look like the picture below:

Once beaten, your eggs will be ready to receive some ingredients. 


For this particular frittata, I decided to chop one onion and add some black pepper (1 full teaspoon) and a pinch of salt.

Anything can be added to a frittata. Try some of these ideas:
- shredded left over chicken or turkey
- potatoes
- zucchini/squash blossoms
- peppers
- mushrooms
- olives
- egg plant
- artichokes
- cheese
- etc., etc., etc...


Your frittata mixture is now ready to be cooked.


Hint: When using a ceramic-coated frying pan, make sure your pan gets hot before putting in the mixture.


Pour the egg mixture into your pan, and (this is extremely important) keep the heat at medium-low.

Cover your frying pan and let the eggs and vegetables steam in their own moisture. Cooking your eggs slowly, in this manner, will ensure that your vegetables/ingredients will be tender and cooked thoroughly. This process, again, we'll take a little time; around 15-25 minutes.

You will know that your frittata is ready when it puffs-up with steam.

Enjoy your fluffy, flavourful and healthy frittata for breakfast, lunch, dinner or a snack!