Duck Eggs

Our new flock will be arriving in March and start laying eggs late April/May 2015

Where do we get our Quacking good Duck Eggs from ?

Our duck eggs come From Us. We are Baird’s Flock of white Alysbury Ducks and we live just outside the Farm Shop in a lovely safe enclosure. We like to see visitors, but can be a bit shy of loud noises and don’t mind a bit if you want to watch us going about our surprisingly busy ducky business !

 We enjoy our daily wash in the pond and foraging

about in the field for those tasty grubs and worms.

We look forward to our breakfast and dinner which is brought to us

by Alison and Marion

 

We reward this lovely lifestyle by laying our eggs very early every morning, so we are now staying in our hut at night otherwise we just lay our eggs all over the place, what are we like !

 

We have to tell you that our eggs make the best cakes and are highly prized by connoisseurs in all sorts of delicious dishes such as Poached on toast with Fresh Asparagus spears.

HOW TO USE DUCK EGGS

Duck eggs compared to hen eggs:

have a smooth shell which is stronger and less porous

contain less water, so the whites appear more gelatinous

tend to be larger, so the usual sizes are XL to HUGE

have a proportionately larger yolk

Because duck eggs have a low water content it is important not to overcook, as this gives a rubbery texture.  Otherwise duck eggs can be used in exactly the same way as hen eggs.

Generally anything you can do with hens eggs can also be done with duck eggs. Baking is especially good with duck eggs, everything just seems to ‘work’ – the sponges just keep on rising and there are no longer problems with pavlovas sticking to the paper – it takes a little longer to whisk the duck egg whites but the end result is well worth it.

Scrambled eggs and omelettes are wonderfully rich and a beautiful colour thanks to the large yellow yolks, which also make excellent ice cream.

A large hens egg weighs between 63 and 72grams, most duck eggs will be at least that and often larger, so simply substitute them in your own recipes accordingly.

 

DUCK EGG SPONGE CAKE

Pre-heat oven to 350ºF/180ºC (140º for fan oven) or Gas Mark 4

Cream the margarine & sugar, then mix in the other ingredients

Divide between two 8″/20cm sponge tins

Bake for approximately 40 minutes until springy to touch

Cool, then sandwich with jam or your favourite filling

Ingredients:

7oz/200g margarine
7 oz/200g caster sugar
7oz/200g self raising flour
1 teaspoon baking powder
2 tablespoons milk
4 duck eggs

 

Scrambled Eggs

4 duck eggs

25g/1oz butter

3 tablespoons milk or cream

Salt & pepper
Lightly whisk eggs and milk (or cream if you want) then put all ingredients in a bowl and microwave on full power (stirring regularly) & is ready to serve as soon as it thickens – it will be rubbery if you overcook. For real luxury add scraps of smoked salmon at this stage.

Poached Eggs

I like to poach our eggs in a frying pan with about 1½ inches of water and a tablespoon of vinegar. Bring the water just to boiling point and add the eggs. As duck eggs are usually quite large I like to flip them over half way through cooking to ensure more even cooking.

Lemon Curd

2 lemons (rind and juice)

2 duck eggs

25g/1oz margarine

180g/6oz castor sugar

Whisk eggs then add all other ingredients and quite simply bring the mixture to the boil. Pour into jars and allow to cool.

Pavlova or meringues

If using odd sized eggs I weigh the white and use 1 oz of egg white to 1.5 oz sugar

3 duck egg whites

175g/6oz castor sugar

Filling:

Double cream whipped

Fruit

Preheat oven to 120°C/275°F

Whisk egg whites until they form stiff peaks (will take a little while) then add the sugar (whisking constantly) and whisk for another minute or so. Spread the mixture (in a large circle) onto a baking tray lined with oiled greaseproof paper for a pavlova, and bake for around 2 hours. Once cool peel off paper and fill with cream and fruit as desired. Alternately to make meringues pipe or spoon the mixture into the required size of shell, cook for 2 hours then turn the oven down to its lowest heat and leave for a few hours or overnight, sandwich together with cream , lemon curd or similar.

Baked Duck Eggs Mexican Style

INGREDIENTS

8 duck eggs
1/2 brown onion, diced and cooked
1/2 cup red capsicum, diced and roasted
2 red bullet chillies, seeds removed and chopped
240ml good quality Napoli sauce
1 cup sharp tasty cheese, grated
1 tsp smoked paprika
1 chorizo sausage

METHOD

Lay out 4 oven proof ramekins and spray with olive oil spray.
Combine the cooked onions, red capsicum and chillies.
Divide the onion mixture between the four dishes.
Crack 2 duck eggs into each ramekin.
Cut the chorizo sausage into rounds and divide over the eggs.
Pour the Napoli sauce over the eggs and top with grated cheese.
Bake in a hot oven for 15 minutes or until duck eggs are cooked and the yolks are slightly running.
Serve this mouth watering treat with some toasted tortilla.
Garnish with chopped coriander or jalapeno chillies.

 Griddled Asparagus Spears with poached duck egg on toast

Ingredients

Method

1. Heat a griddle pan over a high heat.

2. Brush the asparagus spears with olive oil and season with salt and pepper.

3. Cook on the griddle for 3-4 minutes until stems are tender to the tip of a sharp knife. Keep warm.

4. Poach the duck egg in simmering water then dry on kitchen paper.

5. Toast the slice of bread on the griddle until it is crisp with good charred markings.

6. Top the toast with the griddles asparagus and sit the

poached duck eggs on the top.