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Chefs give eggs creative riffs, from pairing them with lamb to using duck eggs rather than the typical chicken eggs.
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Duck egg
Slow-poached duck egg with Wade’s Mill Stone Ground Grits, house-made smoked lardo, baby kale from the garden and smoked pork jus is one of executive chef Tucker Yoder’s dishes at The Clifton Inn in Charlottesville, VA.
PHOTO: COLLEEN HEGARTY
