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Duck Egg Nog

Course: Drinks
Keyword: duck, egg, egg nog, holiday
Author: Michael Ruhlman


  • 1 cup cream
  • 1– 1½ cups milk
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fresh ground nutmeg or whole nutmeg shavings equivalent
  • 3 medium-sized duck eggs separated
  • ¾ cup organic sugar
  • 12 ounces rum, brandy or bourbon, or to taste


  • In a saucepan combine the cream, 1 cup of the milk, salt and vanilla, bring it to a bare simmer. Add nutmeg and stir often.
  • In a medium bowl, combine the yolks and the sugar and whisk to combine. Whisking the yolks continuously, slowly ladle in ½ cup the hot milk and cream mixture. Whisk vigorously to avoid little bits of cooked egg. This will temper the eggs. Ladle in another ½ cup, still whisking vigorously. Do this until all the milk and yolk mixtures are well combined.
  • Meanwhile, set up a bowl and strainer big enough to contain the yolk-cream mixture and place bowl into a larger bowl filled with a 50/50 mix of ice and water.
  • Return the yolk-cream mixture back to the saucepan and stir it with a flat-edged spoon or heat-proof spatula over medium heat until the mixture thickens, a few minutes. It should coat the back of a spoon (you can take it as high as 165° if you want to measure). Pour it through the strainer into the bowl set in ice. Add the remaining milk and stir to combine and fully cool the mixture.
  • Refrigerate until ready to serve.


  • Combine 4 ounces of eggnog with 2 ounces of rum, brandy or bourbon; add more nutmeg to taste, then add ice and more gratings of nutmeg.
  • makes about 2½ cups


adapted from Michael Ruhlman