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Linda Dick Duck Eggs


Recipes For Duck Eggs

Generally anything you can do with hens eggs can also be done with duck eggs. We had never eaten duck eggs until a few years ago and now never use hens eggs given the choice. Baking is especially good with duck eggs, everything just seems to 'work' - the sponges just keep on rising and I no longer have 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.


These are some of my favourite recipes:

Scrambled Eggs

Poached Eggs

Lemon Curd

Pavlova or Meringues

Chocolate Sponge

Chocolate Roulade

Whisky & Honey Ice-cream ©

Oatmeal Praline Ice-cream©



Scrambled Eggs

4 duck eggs

25g/1oz butter

3 tablespoons milk or cream

Salt & pepper


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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.


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Lemon Curd

2 lemons (rind and juice)

2 duck eggs

25g/1oz margarine

180g/6oz castor sugar


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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

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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.





Chocolate Sponge

200g/7oz margarine

200g/7oz castor sugar

½ heaped teasp baking powder

2 tablespoons milk

200g/7oz Self raising flour

4 duck eggs

Pinch of salt

2 large tablespoons Drinking Chocolate
(to make plain sponges omit Drinking Chocolate)


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Preheat oven to 375°F/180°C

Cream fat and sugar, then beat in all other ingredients. Split into two 8 inch sponge tins and bake for approximately 40 minutes - till springy to touch. We like this iced with water icing made with icing sugar, Drinking Chocolate & a few drops of glycerine.

Freezes well without the icing





Chocolate Roulade

5 duck eggs, separated

175g/6oz castor sugar (I often use 3oz dark muscovado sugar & 3oz castor sugar)

175g/6oz dark chocolate

2 tablespoons hot water

Filling:

½ pint double cream

Black cherry preserve (optional)


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Preheat oven to 200
°C

Whisk yolks and sugar till thick. Melt chocolate & stir in hot water, then add to yolk mixture. Whisk egg whites then fold in chocolate mixture. Pour into a lined swiss roll tin & cook for 15 minutes. Cool for at least 2 hours then invert onto greaseproof paper (or tea towel) & remove from lining. For filling spread a layer of black cherry preserve on roulade and then a layer of whipped cream. Carefully roll up & serve chilled (Will freeze well)

Whisky & Honey
Ice-cream©


This recipe is from "Scots Cooking" by Sue Lawrence and is particularly good when made with duck eggs.

500ml/18fl oz full-fat milk

300ml/10fl oz double cream

2 tablespoons heather honey

4 egg yolks

100g/3½oz golden castor sugar

2 tablespoons malt whisky (preferably a Speyside or Lowland, not peaty)

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Bring milk, cream & honey slowly to the boil in a heavy-based saucepan. Beat the egg yolks and sugar together until smooth, then stir a little of the milk mixture into the yolks. Pour this into the pan & cook over a low heat, stirring constantly until slightly thickened (about 10 mins), don't let it boil or it will curdle. Pour mixture (custard) into a jug & cool completely, stirring occasionally to prevent skin forming. Once cool stir in whisky & pour into ice cream maker & churn. Or pour into large shallow container, cover,& freeze (preferably on fast-freeze) for 6 hours, removing every 2 hours to whisk madly.




Oatmeal Praline
Ice-cream©


This recipe is also from "Scots Cooking" by Sue Lawrence and is one of her favourite uses of duck eggs.

500ml/18fl oz full fat milk

300ml/10fl oz double cream

4 large free range egg yolks

125g/4½oz castor sugar

Seasonal berries such as brambles, blaeberries or rasps to serve.

For the praline:

150g/5oz pinhead oatmeal

140g tub of liquid glucose syrup

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For full recipe consult the book, but in short make ice cream custard as above. While custard is cooling, toast oatmeal (grill for 2 mins, or moderate oven 8-10 mins) till smells nutty. Tip it onto an oiled baking sheet. Stir glucose & sugar over low heat until sugar dissolves. Dip pastry brush in cold water & quickly brush inside of pot to loosen sugar stuck to sides.Then without stirring allow mixture to bubble away for 8-10 mins or until golden brown. During this time swirl pot around a couple of times. Then pour over oatmeal trying to cover it all. Cool then pulse in food processor till coarse crumbs and stir into custard once cold. Pour into ice-cream machine & churn. Or pour into large shallow container, seal & freeze for 2 hours then whisk madly, repeat whisking a couple of times then freeze till firm. Serve slightly softened, with berries.

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