Chipotle and duck confit deviled eggs with microgreens
Hot sauces
This was something I had at a restaurant with a dear foodie friend of mine. One day I figured I'd try to replicate it at home. It wasn't quite the same, but I was very satisfied at how it turned out. <br /> <br />The reason I liked them in the first place was because I love deviled eggs, but had grown tired of making them the same way over and over and over... These have a light kick from the chipotle sauce and sea salt I used and the duck leg adds a little crispiness and meat texture to a normally soft and textureless item. Needless to say, the ones I used for photo purposes didn't last a whole 2 minutes after I was done.
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