Rye Omelet With Duck Pastrami

Preparation

1. Step 1

   Carefully pull at edge of duck skin to find where skin and white fat naturally separate from meat. Continue to pull gently, using a paring knife, to remove skin and fat in one piece. Place skin side down in a medium sauté pan, and place over low heat.

2. Step 2

   Let fat render slowly, occasionally draining it off and reserving; this will take about an hour. When skin is shrunken and brown, turn and cook on the fat side. When all fat is rendered, remaining skin will be a thin, caramelized, very dark crackling. Chop into pebble-size pieces.

3. Step 3

   Preheat oven to 350 degrees. In a small sauté pan over medium heat, heat 1 tablespoon reserved fat. Add shallots and thyme, and brown lightly. Add crackling pieces, and sauté until shallots are completely soft, 2 to 3 more minutes. Set aside.

4. Step 4

   Cut 12 thin, diagonal slices of duck pastrami, and place in a small baking dish; reserve remaining duck for another use. Place in oven while preparing eggs.

5. Step 5

   In a medium nonstick pan over medium-low heat, heat butter until foamy. Whisk eggs until frothy, and pour into pan. Using a wooden spoon, draw eggs in from sides to center in slow, gentle movements. When there are many folds in center and eggs are just wet on top, sprinkle with ½ cup crackling-shallot mixture and ¼ cup rye cracker pieces. Continue cooking without stirring until bottom browns lightly, about 2 minutes.

6. Step 6

   To serve, slide omelet onto a cutting board and fold in half. Cut into four pie-shaped slices. Divide among two plates. Remove duck pastrami from oven, and arrange 6 slices on each plate. Serve immediately.