Duck Egg Mayonnaise

Duck Egg Mayonnaise

4 large duck eggs
1 teaspoon prepared mustard
3-4 tablespoons apple cider vinegar or rice vinegar
¾ – 1 cup olive oil
Salt to taste

Place the duck eggs in a pan with water to cover it by one inch. Bring to a gentle boil and allow eggs to boil for about five minutes. Remove the pan from the heat and run cold water into the pan to cool the eggs. Optional: Place eggs in the freezer for 10 minutes. This will allow you to peel them more easily. Peel the eggs. The whited should be firm and the yolks still a bit soft. Process the eggs in your food processor with the mustard and vinegar. Add the oil slowly while the processor is running. Salt the mayonnaise to taste.