I have been getting a ton of question of late regarding what I do with our duck eggs and from people just looking for new ideas. Duck eggs are getting more and more popular everyday and there is a ton of info out there on the internet, but as I always say stick with websites and blogs you trust, these days anyone with a computer and a stove has a cooking blog. Duck eggs are great for frying, amazing for baking and will help you create the richest custard you have ever had. Also if you are doing the gluten free thing nothing better for helping to hold ingredients together than a duck egg. Here are some great recipes from around the web… enjoy ~Rj
Great Duck eggs dishes:
Raw duck yolks are thick, rich, and custardy. Many pastry chefs feel that because of that the duck eggs are superior when making cream and custard fillings. They tend to be higher in albumen and fat than a chicken egg. This means that your baked goods will have a richer texture, stay moist longer, and rise higher than you ever imagined.
Here’s a tip – when baking gluten free use duck eggs. The added protein in the whites will help bind the gluten free ingredients better and cause the texture to be lighter, fluffier, and more like wheat based cakes and other baked goods.
Things to Keep in Mind
A duck egg is heavier and larger than a hen’s egg and therefore needs more cooking time. Duck eggs are also more suitable for certain recipes than other egg types because they have a richer taste and a higher fat content in the yolk. And while duck eggs work well in baked products where they are thoroughly cooked, they may have a ‘rubbery’ texture when hard boiled, scrambled or thoroughly fried. But because duck eggs must be fully cooked so that both the yolk and white are solid (to avoid possible Salmonella infection), it is essential only to use them in dishes that can be thoroughly cooked. And while the temptation is great, don’t taste (or let your children taste) raw baking mixes or lick spoons!
You should not assume that lightly poached or lightly cooked duck eggs are safe to eat. Duck eggs are also not suitable as ingredients for lightly cooked recipes like tiramisu, icing, homemade mayonnaise or hollandaise sauce. What also sets duck eggs apart is that their shells are harder than those of hen’s eggs. Any dirt, ‘tint’ or staining on the shell could well get into the cooking with the egg, so it’s essential that the finished dish is fully cooked through. And it’s just as important to remember that your hands should be thoroughly washed with warm water and soap and dried completely before you touch any other food or utensils.