Right now, I am not a fan of my favorite dessert the Lemon Tart.I wanted to smash this tart up against the wall and watch it splatter. Why? I made a batch with ducks and it tasted really fishy/gamey. The thing is I gave it to some friends and it was quite embarrassing. Not sure exactly why the reaction occurred ?? I made duck egg ice cream and it was amazing then made meringue cookies with duck egg whites and no problems. You would think it would make the lemon tart rich and more flavorful. Some how there is a chemical reaction with the lemon and the duck eggs. I made the lemon tart again using chicken eggs and there was no problems. Does anyone know the reason why? I could not figure out an exact explanation.
I am lucky my friends told me if not I would have never of known. I am grateful that they are able to tell me -hey that dessert sucked! :)
Really confused the science behind it! How come it was gamey?
Making of the Lemon Tart:
1.)Combine the eggs, egg yolks, and sugar over a double boiler and whip until ribbon stage.
2.)Add a third of the Lemon Juice and whip until ribbon stage again. Then add 1/3 more of the Lemon Juice and whip until ribbon stage.
Repeat with the last of the lemon juice.
3.)Pour into your pre baked tart shell.
4.)Put in the refrigerator for about three hours until set.
You live and learn.
As Mara, one of my mentors,she told me… “Pioneers exploring new territory will always encounter difficulties”
One of my friends, Vanee told me that coconut oil cuts down on the gamey flavor of duck eggs. She uses coconut oil when making scrambled duck eggs. Hey it is worth a try because I love the richness of the yolk. Or maybe chicken eggs for the whole eggs and use duck eggs just for the yolk.