Duck Egg and Parano Cheese Souffle (adapted from Alton Brown)

Butter, room temperature, for greasing the souffle
2 tablespoons grated Parano Cheese
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1 1/3 cups milk, hot
4 large duck egg yolks
6 ounces Parano, grated
5 Duck egg whites
1/2 teaspoon cream of tartar

Preheat your oven to 375.  Grease the souffle dish and dust greased dish with 2 Tbs grated Parano Cheese.  In a saucepan over medium heat, melt the butter.  Meanwhile, combine the flour, mustard, and garlic powder.  Add to the butter, and stir to cook.  Slowly add the hot milk and turn off heat.

Separate the eggs into two separate bowls.  Beat the yolks until thoroughly mixed.  Temper the eggs into the hot milk mixture (add a little bit of the egg yolk to the hot milk while vigorously stirring continue to do this until the egg yolks are incorporated into the milk mixture.  make sure to keep on mixing so the eggs do not scramble).  Add the grated cheese.  Using a hand mixer, beat the egg whites and cream of tarter until stiff.  In thirds, fold the egg whites into the yolks, and pour into the casserole.

Bake for 35 minutes until light and puffy.  SERVE IMMEDIATELY (the souffle won't wait)!

 Recipe Notes: Alton Brown's original recipe calls for cheddar cheese, rather than parano, chicken eggs (I don't think that there are actually any recipes that call for duck eggs but they were fun to try) and 1/8 tsp of salt.  I omitted the salt because parano is a saltier cheese as compared to cheddar, but I would have added it if I used cheddar.  The duck eggs were a novelty, but the flavor was similar to chicken eggs.  The most noticeable difference was the yolks are much bigger than chicken egg yolks.