Levelled Up Mornings: Duck “Bacon”, Poached Egg, and Rustic Bearnaise Recipe

9 months ago

duck bacon, poached egg, and rustic bearnaise

We get it: bacon is pretty much one of the best foods in the world. But we can’t deny that along with its delicious taste is a high amount of cholesterol that could mean bad news for your body. It’s time to turn your breakfast into a super meal with this recipe!


Duck “Bacon”, Poached Egg, and Rustic Bearnaise

Makes 4 servings


1 pc Duck breast or magret



1 Tbsp Whole black peppercorns

2 pcs Juniper berries

5 sprigs Fresh thyme



¼ cup Brown sugar (60 grams)

¼ cup Rock Salt (60 grams)

3 pinches Tinted curing mix or pink curing salt

¼ tsp Allspice, ground

½ tsp Liquid smoke


  1. Combine the black peppercorns, juniper berries, and thyme in a mortar and grind to a coarse mixture. In a bowl, combine this mixture with the salts, brown sugar, and allspice and stir until ingredients are well dispersed. Set aside.
  2. Score the skin side of the duck breast and trim exposed connective tissue on the meat side. Sprinkle the liquid smoke on the skin side and spread evenly by massaging the skin with your fingers.
  3. Bury the duck breast in the curing mix, making sure the breast is surrounded on all sides. Refrigerate for 3 days.
  4. After 3 days, remove the duck breast from the curing mix and discard any liquid released. Rinse the duck breast in cold running water for 5 to 10 seconds to get rid of excess cure. Pat dry with paper towel. At this point the duck breast can keep in the refrigerator for 7-10 days.
  5. To cook, slice duck bacon lengthwise into 1/8 inch thick slices. Sauté over low to medium heat with 2-3 tablespoons of canola oil until lightly browned.



¼ cup Cider vinegar or white wine vinegar

¼ cup Water

2 pcs Shallots, minced

4 sprigs Tarragon, leaves and stems separated

2 Egg yolks

½ cup Unsalted butter, melted and clarified

  • Minced tarragon leaves
  • Salt and pepper to taste
  • Juice from 1/2 lemon, as needed


  1. Combine the water, vinegar, minced shallots, tarragon stems in a small pan and heat to simmer. Reduce liquid over low heat until almost dry. Remove the tarragon stems.
  2. Transfer the cooled reduction to a medium sized (8”-12”) bowl without straining the shallots. Add the egg yolks.
  3. Fill a medium sized pot with hot water about 1/2 full. Place the bowl with the egg mixture on top of the hot water bath and whisk until thickened. (A towel between the pot and the bowl will help keep the bowl steady ask you whisk).
  4. In a slow but steady stream, drizzle in the butter while whisking in order to form a thick, homogenous mixture, an emulsion. When all of the butter is incorporated, season to taste with salt, pepper and adjust the acidity as desired with the lemon juice. Finish the sauce by adding the minced tarragon. Serve immediately.



Place the rösti on a plate and top with the poached egg. Spoon some of the sauce over the egg. Allot 3-5 slices of the duck bacon per plate. You may serve this with salad or some wilted spinach on the side.


Recipe by Chef Mike Yap
Photographed by Mike Cuevas


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