Appetizers & SnacksBaked GoodsBeveragesBreakfast FoodsCooking EquipmentDairy & EggsDesserts & SweetsDining OutFood IndustryFruitsGrains DishesMeat DishesSauces, Condiments, and PreservationSpecial DietsSpices & SeasoningsVegetable Dishes

How to Cook Duck Eggs 10 Different Ways

Updated on March 16, 2016
Gordon Hamilton profile image

Gordon has been cooking since childhood. He loves above all to take fresh ingredients and combine them in tasty and hopefully original ways.

Scrambled duck eggs with smoked salmon, chives and sauteed asparagus is just one of the ten different ways you will find duck eggs prepared on this page
Scrambled duck eggs with smoked salmon, chives and sauteed asparagus is just one of the ten different ways you will find duck eggs prepared on this page

Eggs must surely be one of the most versatile and popular of all cooking ingredients. They are boiled or fried for breakfast, used in cakes and pastries when baking and incorporated in many more substantial meals for lunch or dinner. There are so many ways in fact in which eggs can be cooked that their use in cooking need never be repetitive or boring.

One way in which many people neglect varying egg recipes, however, is in the type of eggs which are used. Chicken eggs are almost always the selected option but as this page hopes to show, duck eggs are equally adaptable and can be cooked in almost any way in which you would cook chicken eggs. Slightly larger than chicken eggs as a rule, duck eggs are packed with flavour and represent a whole host of new opportunities in the wider enjoyment of eggs.

Although the recipes featured on this page are not arranged in any particular order, the sequence does vaguely relate to the time of day at which they are most likely to be eaten. The earliest recipes are ideal for breakfast and the suggestions move on through possible lunch and dinner dishes.

Where Can I Buy Duck Eggs?

Fresh duck eggs ready for cooking in any one of a number of ways
Fresh duck eggs ready for cooking in any one of a number of ways

Important!

Duck eggs must always be properly cooked. This is important with chicken eggs but even more important with duck eggs due to their slightly different properties. They should also be removed from the fridge to reach room temperature an hour before being cooked. An example of the egg being found to be undercooked is where a coddled or boiled egg is opened to discover some of the white still in clear liquid form. If you find a duck egg is slightly undercooked, either cook it further where this is practical or discard it and start over.

Duck eggs are not always as widely available as chicken eggs. If you find yourself struggling to obtain duck eggs, depending upon your location, there are a few options you can try. First of all, consider trying a small shop or store, rather than a supermarket. The duck eggs featured on this page were all bought from a small local fishmonger's but butcher's shops may be another option. Farmers markets - or local farms if you live in a rural area - may be able to help you out. Still struggling? Submit the name of your city, town or village to a search engine together with the words, "Fresh duck eggs," and see what pops up!

Sausages, Bacon and Duck Egg Fried Bread

Sausage, bacon and egg is a hugely popular breakfast but in this instance the egg is a duck egg fried in a slice of bread
Sausage, bacon and egg is a hugely popular breakfast but in this instance the egg is a duck egg fried in a slice of bread

If sausage, bacon and egg is your idea of a hearty breakfast to set you up for the day, this is one recipe you should definitely try. The sausages and bacon are fried as normal but the duck egg is fried in a hole cut in a slice of bread with a drinking glass. Tomatoes and mushrooms complete this tasty ensemble, while HP Sauce is a recommended but optional condiment.

Click thumbnail to view full-size
Frying sausages, mushrooms and tomatoCutting hole in bread with drinking glassCircle of bread removed from centre of sliceDuck egg is carefully broken in to drinking glassStarting to fry bread with duck egg in centreSausages and sundries are transferred to warmed plate and covered with foilBacon is added to pan vacated by sausagesDuck egg bread is carefully turned in panDuck egg bread and bacon are plated firstHP Sauce is a tasty optional addition
Frying sausages, mushrooms and tomato
Frying sausages, mushrooms and tomato
Cutting hole in bread with drinking glass
Cutting hole in bread with drinking glass
Circle of bread removed from centre of slice
Circle of bread removed from centre of slice
Duck egg is carefully broken in to drinking glass
Duck egg is carefully broken in to drinking glass
Starting to fry bread with duck egg in centre
Starting to fry bread with duck egg in centre
Sausages and sundries are transferred to warmed plate and covered with foil
Sausages and sundries are transferred to warmed plate and covered with foil
Bacon is added to pan vacated by sausages
Bacon is added to pan vacated by sausages
Duck egg bread is carefully turned in pan
Duck egg bread is carefully turned in pan
Duck egg bread and bacon are plated first
Duck egg bread and bacon are plated first
HP Sauce is a tasty optional addition
HP Sauce is a tasty optional addition

Ingredients per Serving

4 beef link sausages
2 rashers/slices of bacon
1 slice of bread
1 duck egg
1 medium tomato
2 medium closed cup mushrooms
Salt and black pepper
Vegetable or sunflower oil for frying

Method

The sausages will take longest to cook so have to be first in the frying pan. Add a tablespoon or so of oil to a large frying pan and add the sausages (unpricked) over a low heat. Fry for ten minutes before adding the halved tomato, flesh side down and the mushrooms, stalks removed and cup side up. After five minutes, turn the mushrooms and fry for a further five minutes.

Use a drinking glass to cut a hole about three inches in diameter in the slice of bread. The circle of bread can be fried and served with the mushrooms and tomato, cooked for about two minutes each side. Just before the sausages are ready, add some oil to a small frying pan and heat. Lay the bread in the pan and break the duck egg in to a small glass or bowl before pouring it carefully in to the hole in the bread. Fry for three minutes before carefully turning and frying on the second side for a further three minutes.

Remove the sausages, mushrooms, tomato and bread disc to a heated plate. Cover with foil to keep warm. While the bacon could be grilled, in this instance it was fried in the pan vacated by the sausages for a couple of minutes each side while the eggy bread completes cooking.

Lift the bread on to a plate with a spatula and lay the bacon alongside. Place the sausages on top of the bacon and arrange the mushrooms, tomato and circle of bread as desired.

Soft Boiled Duck Egg and Toasted Soldiers

Toasted soldiers are perfect for dipping in to a soft boiled duck egg
Toasted soldiers are perfect for dipping in to a soft boiled duck egg
Duck egg is added to a pot of cold water for boiling
Duck egg is added to a pot of cold water for boiling
Toast is ready to be buttered and cut in to soldiers
Toast is ready to be buttered and cut in to soldiers

A boiled egg and toasted soldiers is not just for kids. This makes an incredibly simple yet tasty breakfast for all age groups and is ready to eat within minutes.

Place the duck egg in to a pot and add enough cold water to cover it completely. Put on a high heat until the water boils and then turn the heat down to reach a simmer. This soft boiled egg was simmered for four minutes.

Start making the toast when the egg is simmering. Butter it, half it and slice in to soldiers.

Lift the egg from the water with a spoon to an egg cup on a serving plate. Carefully cut off the top of the egg and arrange the soldiers in a circle. A little salt is all the seasoning which should be required before the soldiers are dipped and eaten one at a time.

Gordon Ramsay Scrambles Eggs - and Burns the Toast...

The video below features Gordon Ramsay making scrambled eggs. This is the method largely employed in the recipe which follows, so watching this informative and enjoyable video first of all explains certain points, such as why the eggs are seasoned only at the end and why the pan is moved on and off the heat as the eggs are scrambled.

Scrambled Duck Eggs with Smoked Salmon and Asparagus

Smoked salmon is stirred through scrambled duck eggs which are served on toast and with steamed asparagus
Smoked salmon is stirred through scrambled duck eggs which are served on toast and with steamed asparagus
Click thumbnail to view full-size
Chopped chives and smoked salmonAsparagus spears are added to steamerDuck eggs ready for scramblingScrambled duck eggs are seasonedToast and asparagus spears are plated
Chopped chives and smoked salmon
Chopped chives and smoked salmon
Asparagus spears are added to steamer
Asparagus spears are added to steamer
Duck eggs ready for scrambling
Duck eggs ready for scrambling
Scrambled duck eggs are seasoned
Scrambled duck eggs are seasoned
Toast and asparagus spears are plated
Toast and asparagus spears are plated

Ingredients per Serving

3 duck eggs
1 oz butter
1 tsp soured cream
2 oz smoked salmon
1 thick slice of bread
6 spears of asparagus (or as desired)
Chopped chives to garnish
Salt and white pepper

Method

Smoked salmon has a bit of a reputation as being very expensive and a food to be enjoyed only by the rich. That need not be the case, however, and the smoked salmon here is offcuts which were obtained very cheaply in the supermarket. Begin this dish by roughly chopping the salmon and the chives and setting aside for later use.

The asparagus should be steamed for only about four minutes. Any longer and it will start to become soggy, stringy and pretty unappealing. The goodness will also start to be lost to the water. Add the asparagus to the steamer immediately before starting to cook the eggs.

Break the duck eggs in to a large saucepan. Add the butter and start your toast cooking before putting the saucepan on to a fairly high heat and gently working the eggs with a spatula or a wooden spoon. As in the video above, the eggs are taken several times from the heat while continuing to be stirred to prevent them overcooking. When the eggs are ready, stir in the soured cream and season with salt and white pepper before carefully folding in the smoked salmon.

Lay the toast and asparagus on the serving plate before carefully pouring on the scrambled eggs and garnishing with the chopped chives.

Coddled Duck Egg with Fresh Herb Bruschetta

Coddled duck egg is served with toasted bread stick slices and fresh herbs
Coddled duck egg is served with toasted bread stick slices and fresh herbs

Coddled eggs of this type are eggs which are cooked by adding them to a small porcelain dish and simmering it in water. The principal difficulty you are likely to encounter when attempting to coddle duck eggs arises from the fact that egg coddlers are largely designed for chicken eggs. This means that the duck egg may be slightly too big to fit inside. Should you find this to be the case, simply ensure that the yolk is included and allow some of the albumen (egg white) to be sacrificed.

Click thumbnail to view full-size
Measuring water depth for coddling duck eggDuck egg ready to be added to coddlerDuck egg added to coddlerCoddler is added to simmering waterSlices are cut from French bread stick for toastingCoddled duck eggOlive oil and seasonings are added to toastCoddled duck egg and bruschetta are platedTucking in to coddled duck egg and bruschetta
Measuring water depth for coddling duck egg
Measuring water depth for coddling duck egg
Duck egg ready to be added to coddler
Duck egg ready to be added to coddler
Duck egg added to coddler
Duck egg added to coddler
Coddler is added to simmering water
Coddler is added to simmering water
Slices are cut from French bread stick for toasting
Slices are cut from French bread stick for toasting
Coddled duck egg
Coddled duck egg
Olive oil and seasonings are added to toast
Olive oil and seasonings are added to toast
Coddled duck egg and bruschetta are plated
Coddled duck egg and bruschetta are plated
Tucking in to coddled duck egg and bruschetta
Tucking in to coddled duck egg and bruschetta

Ingredients per Serving

1 duck egg
A little butter
3 bread stick slices
1 clove of garlic
Extra virgin olive oil
Salt, white pepper and black pepper
Coriander leaf/cilantro to garnish

Method

The water in which the egg is coddled should come about two-thirds to three-quarters of the way up the side of the coddler. The easiest way to measure how much is required is to put the empty coddler in to a pot and pour in the required amount of water. Remove the coddler and put the water on to reach a boil while you prepare your duck egg.

Break the duck egg in to a small bowl and season with a little salt and white pepper. Grease the inside of the egg coddler lightly with butter before carefully pouring in the egg. Tighten the lid to hand tightness only and very carefully lower it in to the boiling water. Duck eggs take slightly longer to coddle than chicken eggs so allow ten to twelve minutes, depending upon how runny you want the yolk. If you do take it out and it is underdone, simply put the lid back on and cook a little longer.

The bread slices should be toasted until golden on both sides. Rub the top of each slice with the peeled and lightly crushed garlic clove before drizzling with olive oil. Season with salt and black pepper and garnish on the plate with the roughly chopped herb.

Duck Egg Toasted Sandwich

Toasted duck egg sandwich is served with a scattering of fresh herbs
Toasted duck egg sandwich is served with a scattering of fresh herbs
Sandwich toaster is preheated
Sandwich toaster is preheated
Bread is buttered for toasted sandwich
Bread is buttered for toasted sandwich
Toasted duck egg sandwich is allowed to cool slightly
Toasted duck egg sandwich is allowed to cool slightly

Toasted sandwiches are quick and easy to make and the filling can be as versatile as you want it to be. A duck egg toasted sandwich requires next to no preparation time and a mere four or five minutes to cook.

Put your sandwich maker on to heat, per the manufacturer's instructions. Break the duck egg in to a cup or bowl and season lightly. In this recipe, the top and bottom crusts were cut off two slices of bread but this was purely to make them fit the toaster and the crusts should ideally be left in place. Butter the slices of bread lightly on one side only.

When the sandwich toaster is ready, lay one side of bread in place, buttered side down, and pour the duck egg carefully in to the centre. Lay the second slice of bread on top, buttered side up, and close the lid on the toaster. Cook for four or five minutes until beautifully golden.

Do remember that semi-liquid toasted sandwich fillings such as egg or cheese will retain their heat a lot longer than the toasted bread. Taking an immediate, unwary bite can therefore lead to painful burning of the inside of the mouth. It is best therefore to let the sandwich cool for two or three minutes before plating with an attractive scattering of freshly chopped herbs.

Hard Boiled Duck Egg and Smoked Salmon Salad

Hard boiled duck egg served on green leaf salad with smoked salmon, toast and mayo
Hard boiled duck egg served on green leaf salad with smoked salmon, toast and mayo
Toast and salad are plated first
Toast and salad are plated first
Smoked salmon and hard boiled duck egg are added to toast and salad
Smoked salmon and hard boiled duck egg are added to toast and salad

A hard boiled egg is a tasty component of a great many meals, particularly salads. When the egg is to be served cold, however (as in this instance), it can often be the case that an unsightly blue/green tinge forms around the yolk. The good news is that this is easily preventable, both with chicken and with duck eggs.

Put the duck egg in to a pot with enough cold water to see it comfortably covered. When the water boils, reduce the heat and simmer for eight to ten minutes only. Take the pot to the sink and run cold water in to it for a minute or so until the egg is cool enough to handle. Crack the shell all around by knocking the egg gently on a hard surface and peel. At this stage, submerge the peeled egg in cold water for ten minutes to cool it quickly and you will not get the discolouration. The egg can then be used immediately or covered and put in the fridge until required.

To prepare the rest of this meal, firstly toast a thick slice of bread. Lay it on a plate, drizzle with extra virgin olive oil and top with a few slices of smoked salmon. Season with black pepper.

Arrange a generous handful of rocket/arugula beside the bread. Cut the duck egg in half down through the centre and lay on the green leaves. Add a spoonful of mayo and garnish with some salad cress.

Cheesy Duck Egg Omelette with Sauteed Asparagus

Simple duck egg and cheese omelette served with sauteed asparagus and salad cress
Simple duck egg and cheese omelette served with sauteed asparagus and salad cress
Click thumbnail to view full-size
Beating duck eggs for omeletteSauteeing asparagus spearsStarting to cook duck egg omeletteCheese is scattered on half of duck egg omeletteCheesy duck egg omelette is plated
Beating duck eggs for omelette
Beating duck eggs for omelette
Sauteeing asparagus spears
Sauteeing asparagus spears
Starting to cook duck egg omelette
Starting to cook duck egg omelette
Cheese is scattered on half of duck egg omelette
Cheese is scattered on half of duck egg omelette
Cheesy duck egg omelette is plated
Cheesy duck egg omelette is plated

Ingredients per Serving

2 duck eggs
1 oz cheddar or other hard cheese
1 tbsp vegetable oil
6 to 8 asparagus spears
2 oz butter
Salt and black pepper
Salad cress to garnish

Method

Melt the butter in a small frying pan and add the asparagus tips. Season with salt and black pepper. Cook for about five minutes, shaking the pan gently but frequently to ensure even cooking.

Break the duck eggs in to a small bowl and lightly beat with a fork just until they are combined.

Put the vegetable oil in to a small omelette pan and on to a medium heat. Pour in the beaten eggs and gently draw the egg mixture in from the edges to the centre, just until the eggs begin to set. Continue to cook until the eggs are set almost but not quite completely all the way to the top. Season and add the grated cheese to one half of the omelette before folding the other half carefully over the top. The residual heat will melt the cheese and ensure the omelette is cooked to perfection in a matter of seconds.

Lay the omelette on your plate with the asparagus and scatter over the cress before service.

Steak, Poached Duck Egg and Chips

A poached duck egg replaces the more traditional fried chicken egg in this variation of the classic dish, steak, egg and chips
A poached duck egg replaces the more traditional fried chicken egg in this variation of the classic dish, steak, egg and chips

Steak, egg and chips is a popular combination, so much so that it simply rolls off the tongue. Normally, however, the egg will be a fried chicken egg, while here it is prepared to include a poached duck egg. The chips in this instance were prepared over the course of a couple of hours using the three stage method but if you don't have time for that, you can prepare them any way you choose, or even use frozen chips.

Click thumbnail to view full-size
Starting to fry rib eye steakFrying tomato and mushrooms in steak juicesStarting to poach duck eggSteak and chips are plated first
Starting to fry rib eye steak
Starting to fry rib eye steak
Frying tomato and mushrooms in steak juices
Frying tomato and mushrooms in steak juices
Starting to poach duck egg
Starting to poach duck egg
Steak and chips are plated first
Steak and chips are plated first

Ingredients per Serving

1 rib eye steak
1 large baking potato (if preparing own chips)
1 duck egg
1 medium tomato
4 or 5 small button mushrooms
Vegetable oil
White wine vinegar
Salt and black pepper

Method

The debate about how rare or otherwise people like their steaks will rage on but this one is served medium rare. A little bit of vegetable oil is firstly brought up to heat in a frying pan. The steak is seasoned on both sides and fried at a high heat for three minutes each side. It is then transferred to a heated plate and covered with foil to rest, while the heat in the pan is reduced.

The tomato and mushrooms are added to the slightly cooler pan to fry while the egg is prepared and the chips are deep fried, either as the final stage of the three step method or otherwise.

Put a pot with about three inches of water on to the heat and add a generous splash of white wine vinegar. This helps the egg white to gather round the yolk. Break the duck egg in to a cup. When the water is almost but not quite simmering, stir it fairly firmly to form a whirlpool effect before gently pouring the egg in to the centre. The water should be kept just below a simmer for three to four minutes, depending upon how well cooked you like your egg.

Drain the chips on kitchen paper before plating them along with the steak. Lay the egg on top of the steak and the tomato and mushrooms where you can find room on the plate.

Duck Egg Fried Rice with Duck, Pineapple and Cashew Nuts

Duck egg fried rice served with stir fried duck breast, pineapple and cashew nuts
Duck egg fried rice served with stir fried duck breast, pineapple and cashew nuts
Click thumbnail to view full-size
Starting to cook duck breastCooked duck breast is left to rest and coolSimple duck egg omeletteDuck egg omelette is rolled and slicedDuck egg fried rice is brought togetherDuck breast and pineapple are chopped for stir fryingDuck egg fried rice is shaped for platingDuck egg fried riceDuck egg fried rice and duck, pineappl and cashew stir fry are served separately
Starting to cook duck breast
Starting to cook duck breast
Cooked duck breast is left to rest and cool
Cooked duck breast is left to rest and cool
Simple duck egg omelette
Simple duck egg omelette
Duck egg omelette is rolled and sliced
Duck egg omelette is rolled and sliced
Duck egg fried rice is brought together
Duck egg fried rice is brought together
Duck breast and pineapple are chopped for stir frying
Duck breast and pineapple are chopped for stir frying
Duck egg fried rice is shaped for plating
Duck egg fried rice is shaped for plating
Duck egg fried rice
Duck egg fried rice
Duck egg fried rice and duck, pineappl and cashew stir fry are served separately
Duck egg fried rice and duck, pineappl and cashew stir fry are served separately

Ingredients per Serving

3 oz basmati or long grain rice
1 duck egg
1 tbsp frozen peas
1 duck breast fillet
2 pineapple rings (canned in own juice)
1 tbsp cashew nuts (unsalted)
Vegetable oil
Light soy sauce
Salt and black pepper

When making fried rice, it is essential to firstly cook the rice by boiling it in water and then leave it to completely cool. Wash the rice in a sieve under running cold water before adding it to a pot of boiling, slightly salted water. Simmer for ten minutes before draining and spreading on a plate. Cover with a plastic food cover and leave for an hour. If you are not going to use it immediately after that time, refrigerate it. Cooked rice should not be left at room temperature for a lengthy period of time.

The duck breast can be cooked while you are waiting for the rice to cool. Start by preheating your oven to 400F/200C. Lay the duck breast skin side up on a chopping board and pierce the skin several times with a fork. This will allow the fat to escape to the frying pan. Season with salt and black pepper and lay it skin side down in a cold, ovenproof (no plastic handles) frying pan. Put the pan on a low heat until you can see the fat escaping then turn up the heat and brown the duck breast on all sides. Transfer the frying pan to the oven for ten to twelve minutes.

Remember to use oven-protecting gloves when you take the frying pan from the oven and transfer the duck breast to a plate. Cover and leave to cool.

When the rice is cool enough to fry, cook the peas for three minutes in boiling water. Drain.

Add a little vegetable oil to a small frying pan and gently heat. Beat the duck egg in a bowl before pouring in to the pan. It will cook very quickly. Flip it over carefully with a spatula to cook the top then remove to a plate. Allow to cool slightly then roll it up like a cigar and slice.

Add more vegetable oil to a smoking hot wok and when the oil is also hot, add the rice. Stir constantly for a couple of minutes. If the rice was properly cooled and the wok is hot enough, it should not stick. Add the duck egg strands, the frozen peas and a good splash of light soy sauce. Stir for thrity seconds then transfer to a heated dish and cover to keep warm.

Roughly chop the duck breast and pineapple slices. Bring more oil up to heat in a wok and add the duck breast, pineapple and cashew nuts to stir fry for about a minute.

The fried rice was presented here by firstly being packed in to a clingfilm lined bowl and upended on the main serving plate. The duck, pineapple and cashew nut stir fry is added to a heated dish and served alongside.

Duck Egg Frittata with Mixed Bell Peppers and Garlic

Duck egg frittata with bell peppers is topped by Mexicana cheese and garnished with fresh basil
Duck egg frittata with bell peppers is topped by Mexicana cheese and garnished with fresh basil
Click thumbnail to view full-size
Bell pepper slices for frittataBeaten duck eggs are poured over bell peppersMexicana spicy cheeseMexicana cheese is crumbled over duck egg frittataDuck egg frittata is plated
Bell pepper slices for frittata
Bell pepper slices for frittata
Beaten duck eggs are poured over bell peppers
Beaten duck eggs are poured over bell peppers
Mexicana spicy cheese
Mexicana spicy cheese
Mexicana cheese is crumbled over duck egg frittata
Mexicana cheese is crumbled over duck egg frittata
Duck egg frittata is plated
Duck egg frittata is plated

Ingredients per Person

½ green bell pepper
½ red bell pepper
½ yellow bell pepper
1 large garlic clove
2 tbsp vegetable oil
3 duck eggs
2 oz Mexicana cheese
Salt and black pepper
3 or 4 fresh basil leaves to garnish

Method

A frittata could perhaps be described as a very substantial, Spanish style omelette. Frittatas can be prepared with meat, poultry, vegetables, or just about any ingredient of choice.

Cut the seeds from the bell pepper halves and slice. Peel and finely slice the garlic clove. Add to a deep frying pan in which the oil has already been heated and stir fry over a medium heat for two or three minutes to soften.

Beat and season the duck eggs. Make sure the peppers are spread evenly in the pan before carefully pouring over the duck egg mixture. Cook for a few minutes until you can see that the eggs are almost set. At this stage, put the pan under a very hot, overhead grill to finish the egg setting process.

Roughly chop the Mexicana cheese (or hard cheese of choice) and scatter over the frittata. Put the pan back under the heat just to melt the cheese.

Slide the frittata on to a plate and garnish with the roughly sliced basil leaves.

The Readers Decide!

Which duck egg cooking method appeals most to you?

See results
3.8 stars from 9 ratings of these Duck Egg Recipes

Comments

    0 of 8192 characters used
    Post Comment

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 20 months ago from Wishaw, Lanarkshire, United Kingdom

      Thank you very much, Amber. I hope you continue to enjoy what you come across on the site.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 20 months ago from Wishaw, Lanarkshire, United Kingdom

      Wow, Michele - thank you for such a wonderfully in-depth comment. I'm glad that as a former duck owner you like the recipe ideas. You are of course correct that they can all be applied to other types of eggs and I too love quail eggs. I wasn't aware that ducks were such filthy creatures but to the best of my belief the duck eggs I buy from my local fishmongers are preofessionally farmed thus at least somewhat cleaner all round. They are though considerably cheaper to buy than chicken eggs and I too would attribute this to their lack of popularity. Thanks again :)

    • Amber Harding profile image

      Amber Harding 21 months ago from London

      One of the best hubs I've seen so far. And I've seen a lot :)

    • Michele Elise profile image

      Michele Elise 22 months ago

      Gordon,

      Just tossing in my two cents here as a former duck owner.

      First your article is a WONDERFUL article!

      Beautiful job showcasing some wonderful recipes!

      It should be noted however that ANY egg (barring reptile eggs) could be used in any of these recipes. You can even make Scotch eggs using duck eggs, or chicken eggs or quail eggs or turkey eggs or other.

      These are very lovely egg recipes.

      But second I want to say that ducks make great pets. Raised correctly and with attention they are gentle (unlike geese) and love to interact with humans on a level much deeper than a chicken will generally. Mine were very vocal (only the females of the Pekin duck quacks) Mine used to "talk" to me non-stop as soon as they saw me.

      I loved my ducks! Despite fencing I lost them to a predator which was sad for me. a hungry predator will find a way!

      Generally duck eggs are used for baked goods because a baked good can do a better job of hiding the gamy flavor.

      Most people in fact DON'T care for the flavor of duck eggs and find it too strong. Beyond that ducks are truly filthy. If you don't have a natural pond on your land where they can completely foul the water, I would never recommend them. The amount of feces they produce compared to a host of other barnyard fowl is truly extravagant and they do not avoid wallowing in it. Eggs are usually laid in places that they like to congregate best, so duck eggs that are collected are always covered in feces. Yes there really are safer food choices!

      I'm sorry this isn't better news but its the truth!

      Beyond that the flavor is strong and gamy and smells like the ducks and their feces. Most people who keep ducks can't bring themselves to eat their duck eggs honestly, and only a small percentage of people care for them at all. It may seem like a great idea to incorporate duck eggs into your cooking, but on the outside it would be smart to find a local farm that has ducks, knock on the door ask if you could purchase a few eggs from them. You will likely be gifted with a dozen at no charge. You will likely try one or two and you will be able to say that you tried them and didn't care for them and won't have wasted the money. And you SHOULD try them, I want to encourage food adventurism here, you may be one of the small percentage of people that actually call themselves a fan of duck eggs.

      But here's where we inject the logic...

      Ducks, especially some particular breeds, like for instance the Pekin, are quite prolific layers and they lay lovely big eggs! My 5 girls would give me a dozen per week many weeks. I had duck eggs coming out of my ears! And offering them to folks, usually got me a "No, thanks I don't care for them!"

      You will never see that ducks, even the prolific breeds, will be used in a factory farm situation. Why? Because the majority of people don't care for the rich, strong and gamy taste. People far prefer chicken eggs!

      So keep the fabulous recipes, perhaps occasionally have some upscale meal that showcases duck eggs. A good time to do this is when you are hosting a party, then you can share the food adventure with a number of other people. Perhaps do up a platter of deviled eggs using chicken, duck, and quail eggs. They recipes you show Gordon are fabulous. DO take occasion to try a duck egg at some point. People who keep ducks WILL give them away for free in most cases as they get overwhelmed with them with few takers. See which group you are a member of ... duck egg hater, or duck egg lover. Be aware that the flavor will likely get under your skin and you may find that although you liked the first one, by the time you reach the tenth you will have firmly sworn them off...lol.

      Do consider other choices! Quail eggs are lovely with a milder slightly creamier flavor than chicken eggs. The yolk is also a creamier texture. Oriental quail egg soup is fantastic! Also more recipes concerning duck eggs can be found in oriental cuisine, mostly from the standpoint that poor farmers would make good use of what they had on hand. Many oriental cultures are magnificently frugal, and used to operating in that mode, have developed some incredible and clever recipes. We could certainly learn a few things from them and the way they put together a meal which is usually quite a lot healthier and balanced better.

      Gordon I think your article is wonderful, with great recipes.

      I also think its grand to urge people to be adventurous where it comes to food. I would personally like to see mention of quail eggs. Although they are tiny they are richer but not gamy and lovely. They are much cleaner birds and lay their eggs in cleaner circumstances. Quail eggs will DEFINITELY need to be purchased and will likely be more expensive than chicken eggs and they are coveted for their amazing flavor!

      Easy to judge where I live duck eggs are free from local farms and not sold in stores, chicken eggs are about 3 dollars a dozen, quail eggs are considered a "gourmet" food and are about 6 dollars a dozen. Logic would say there's a reason for this!

    • Jojo Yousef profile image

      Jomana H 2 years ago

      Great ideas, Thank you for this hub

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you and glad you like it, Scott. Particularly glad that it's timely for you. Good luck with rearing the ducks and I'm sure you will definitely love experimenting with the eggs!

    • profile image

      Scott A McCray 2 years ago

      What a timely hub for he - my brother and I have just been discussing adding ducks to the present mix of egg layers. Pinning and H+ for this one!

      BTW - didn't vote in your poll - I need one that says "All of the above!"

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you very much for your comment, Myles. I wish your grandson all the very best in his venture - I wish more young people were so inclined! I am delighted to hear of the 99 touques principal and love it! I couldn't agree more. I very much hope you enjoy your fritatta and your ongoing experimental adventures. I would love to think that you may come back and tell me what you all thought of the idea and equally of any other ideas you may wish to share :)

    • profile image

      Myles in Calgary 3 years ago

      My grandson has 10 indian runners and has just started to get some eggs. I was just searching for some recipes when I found your page. When you mention the versatility of eggs... my wife is a chef and she once told me that the tall chef touques have 99 folds which represent the 99 ways to use eggs. We're gonna try the fritatta.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks very much for reading and commenting CloudExplorer. I hope the ideas prove useful to you and that you enjoy whatever you happen to create.

    • CloudExplorer profile image

      Mike Pugh 3 years ago from New York City

      This is a great recipe hub, I will most definitely bookmark this one for a later use for when I'm looking to make use of it for such recipes. Thanks for sharing your awesome detailed knowledge on it all as well.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      I'm not a big fan of desserts FullOfLoveSites but have never heard of duck eggs being used in them before. I will definitely need to give that a try. Thanks for the tip, for visiting and commenting and I hope you enjoy some of the ideas on this page.

    • FullOfLoveSites profile image

      FullOfLoveSites 3 years ago from United States

      I always cook duck eggs (if they're available) for desserts, especially for flans -- these eggs are delicious for those. But I haven't yet tried duck eggs for savory dishes. I will definitely follow your recipes. Thanks for sharing! :)

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, iguidenetwork. That is one thing I don't think I have ever tried - duck's egg custard. That's an idea I'll have to try. Hope you're successful in getting some duck eggs and enjoy these ideas. Thanks for reading and leaving your comment.

    • iguidenetwork profile image

      iguidenetwork 4 years ago from Austin, TX

      I remember having a custard one time. It was so rich and flavorful. I was told it was made of duck's eggs -- it was delicious.

      I will try to get duck eggs and follow your scrumptious duck eggs recipes. Thanks for posting. Up and useful, awesome. :)

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, kansasyarn. I am so envious of you having your own ducks! You certainly do have the option therefore to enjoy duck eggs at their freshest and best. Thanks for visiting and commenting. I hope you enjoy preparing and eating some of these recipes.

    • kansasyarn profile image

      Teresa Sanderson 4 years ago from Rural Midwest

      You took an everyday subject and turned it into an elegant hub! It is engaging and captivating with the great photos. My husband and I raise ducks and will be using these great ideas! Voted up!

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Tony and thanks - glad you like the ideas. I've heard that duck eggs make great pastries, custards, etc - my problem is that I never cook anything sweet, simply because I don't eat anything sweet. Maybe I should try it out and find someone to eat it for me?

      Thanks for the idea and suggestions! :)

    • tonymead60 profile image

      Tony Mead 5 years ago from Yorkshire

      HI Gordon

      great presentation, remarkable ingenuity using such a simple, basic ingredient. Eggs are under rated by chefs and cooks everywhere.

      There is something I like to use duck eggs for, and that is egg custard, or in a bread and butter pudding, nothing compares for taste.

      all the stars, voted up and the buttons too.

      cheers Tony

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Rochelle. I would love to live in a house where I could keep ducks or chickens - I'm determined I will some day. I would love to have access to such freshness. I suppose it's understandable that the ducks are protective of the eggs but maybe you will get the chance to sneak the odd one or two.

      Thanks for visiting and commenting and I hope you try some of these ideas, with whichever type of eggs.

    • Rochelle Frank profile image

      Rochelle Frank 5 years ago from California Gold Country

      Nice recipes and delicious photos. I have some ducks, but they are very protective of the eggs, so we usually end up with ducklings.

      You made your recipes (useful for other eggs, as well) look so appealing, I couldn't decide, so i just voted up.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks, Sherri!

    • Sally's Trove profile image

      Sherri 5 years ago from Southeastern Pennsylvania

      Thanks for clearing that up, Gordon! It reads perfectly.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Sherri

      Yes, there is something reassuring about knowing no cook or chef of any level of ability is infallible!

      Good point about the cooking level of the eggs and I've amended it to try to clarify. This point was made perhaps particularly with regard to coddled eggs. I remember the first ever time I coddled a duck egg, cooking it for the same length of time as I would a chicken egg. I opened it to discover it was essentially more raw than cooked, so had to put it back in the pan. Soft boiled eggs (so long as they are cooked and not partly raw as in liquid white) should be fine and are delicious.

      I hope you get the chance to try duck eggs soon. Thanks for the visit, comment and great point you made.

    • Sally's Trove profile image

      Sherri 5 years ago from Southeastern Pennsylvania

      Wonderful recipes, lovely presentations. So appetizing! I've never eaten a duck egg, either, nor have I seen any for sale. I'll have to do some looking around. Loved the Gordon Ramsay video...it's somehow comforting to know even great cooks can burn toast.

      Question: You say that duck eggs must be cooked fully and completely, but then you have a recipe for a soft boiled egg where the yellow is not cooked all the way through. Can you please clarify?

      Voted up and useful. ~Sherri

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Nell

      I hope you get the opportunity to try duck eggs soon - they are really tasty and a refreshing change in many ways.

      Great to hear from you,

      Gordon

    • Nell Rose profile image

      Nell Rose 5 years ago from England

      Hi, I have never had a duck egg, I really must try it, and your recipes look absolutely delicious! I have never coddled an egg either! I will have to get my cooking stuff out and give it a try! rated up! cheers nell

    Click to Rate This Article