Daisy was a feather pulling sad young lady when we first got her and now she is a full feathered and decidedly fat waddling charmer with a penetrating and resounding quack and a satirical eye. Our first role for her was free range snail annihilator and slug chaser and now all our kindness is eggily fruitful.
|Our first duck egg|
Below you will find recipes where duck eggs are an integral part in pasta, mayonnaise and even celebrated as their own feature ingredient.
So let's celebrate duck eggs!
Duck Egg Pasta
450g Plain flour
4 Large Duck Eggs
1 Tspn of salt
1 Tspn olive oil
|duck egg fettuccine|
Place flour and salt into a bowl, add all eggs and oil and using hands mix well trying not to over work. When it is a nice even ball wrap in glad wrap and place in refrigerator until required (minimum time about 40 minutes). Using a pasta machine make your pasta to your desired shape.
|scotched duck egg|
Scotched Duck Eggs
10 duck eggs
600g good-quality pork sausage mince
2 tbsp Dijon mustard
2 tbsp chopped chives
2 tspn thyme leaves
2 cups (300g) plain flour
1 1/4 cups (125g) dried breadcrumbs
1/4 cup (60ml) milk
Place 8 of the eggs in a pan of cold water, bring to the boil, then simmer over medium heat for 2 minutes. Plunge eggs into a bowl of iced water and set aside.
Place sausage meat, Dijon, herbs and 2 tbsp cold water in a bowl. Season and mix well to combine. Form into 8 patties.
Carefully peel the eggs and gently pat dry. Enclose each egg in a patty, shaping with your hands to ensure the egg is completely covered. Chill for 15 minutes.
Season flour with salt and pepper, then spread on a plate. Spread breadcrumbs on a separate plate. In a bowl, beat milk with the remaining two eggs. Roll the sausage-encased eggs first in the flour, then in the milk mixture, and finally in the breadcrumbs to coat well. Chill again for 15 minutes.
Preheat the oven to 170°C.
Half-fill a deep-fryer or a large pan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil's hot enough). Fry the eggs, in batches, for 2 minutes or until golden. Place eggs on a baking tray and bake for 10 minutes until the meat is cooked through.
Serve warm or cold. Perfect for picnics.
|Duck egg aioli|
Duck Egg Aioli
3 duck egg yolks
1 cup of olive oil, cold pressed extra virgin
1 head of garlic
salt and freshly ground pepper to taste
2 tablespoons of lemon (or lime) juice
Dip the garlic head in oil and place in a moderate oven for 15-20 minutes or until the garlic flesh is tender and fragrantly roasted. Squeeze the roasted garlic flesh out of the cooled head and mash.
Whisk the egg yolks until the mixture begins to become paler. Slowly drizzle in the olive oil all the while whisking until the mixture thickens and emulsifies as much of the oil as possible. Continue to whisk until quite thick, add the garlic mash and the juice.
Season to taste and serve as a richly delicious dressing or dip. Perfect served with garden fresh steamed globe artichokes as a dip
Gourmet Potato Salad
6 large potatoes, cubed
2 duck eggs
1/2 tspn salt
4 tbsp duck egg aioli (recipe above)
1 green onion, finely sliced
1 handful spinach, shredded
2 sprigs mint, finely shredded
2 sprigs fresh dill, finely shredded
6 nasturtium flowers, petals only
salt and ground pepper to taste
Boil the cubes of potato in salted water until tender and drain.
Place duck eggs in water to cover and bring to the boil and boil them for 3 minutes then plunge into cold water to stop the cooking process. Peal and cut into wedges.
Place potato, egg wedges, greens and aioli into a large bowl and combine. sprinkle with nasturtium petals and season.
serve warm as a side or cold as a salad
|duck egg scramble|
Scrambled Duck Eggs
4 duck eggs
4 tbsp cream
8 tbsp full cream milk
2 pinch rosemary salt
2 tbsp butter
1 handful spinach, shredded
whisk the eggs, salt, milk and cream together until well combined. Melt the butter in a pan and add the egg mixture. Stir the coagulating egg and keep agitating until the scramble is still only just moist and turn off the heat.
Serve on a bed of spinach
1 smoked hock, cut in half3 chicken thigh fillets
2 bay leaves
2 cups milk
4 duck eggs
½ cup peas, freshly shelled
1 tbsp butter
1 tbsp sunflower oil
1 onion, finely chopped
1 large red sweet chilli. finely sliced
1 heaped tbsp medium curry powder
1 cup basmati rice, rinsed in cold water and drained
3 tbsp double cream
3 tbsp chopped fresh parsley
½ lemon, juiced
freshly ground black pepper
Place the hock and chicken in a large pan. Pour over 500ml milk, add the bay leaves and bring the water to a gentle simmer. Cook the meats for 15 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves.Pour the cooking liquor into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes more. By this time it should have absorbed all the liquor.
While the rice is cooking, bring some water to the boil in a medium pan. Add the eggs and cook for eight minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside.
Melt the butter with the oil in a large pan and cook the onion and chilli over a low heat for five minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir into the onions. Add the peas, cream, parsley and a few twists of ground black pepper.
Remove ham from the hock and slice into rough chunks with the chicken and add these to the pan. Gently stir the lemon juice and cook for 1-2 minutes. Cut the eggs into quarters and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.
If not serving immediately, Tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes before serving.
Duck Egg Curry
|Duck egg curry|
6 soft boiled duck eggs, pealed
1 large onion, chopped
1 tbsp coconut oil
3 large cloves garlic, chopped
1 inch lemon rind, finely sliced
3 baby fennel roots, chopped
1 tbsp ginger root, chopped
1 inch fresh turmeric, chopped
1 large green chilli, chopped
2 tbsp madras paste
1 cup coconut yoghurt with chia
large pinch salt
6 baby fennel, sliced
1 serve udon noodle
1 large zucchini, spiralised medium
2 large sprigs coriander, chopped
Mash the garlic, fennel root, lemon rind, chilli, turmeric, salt and ginger until flavours released, but not quite a paste. Sauté the onion, paste and spice mix off and add the fennel and yoghurt and a splash of water and gently simmer until the veg is tender.
add the eggs and allow to warm through.
cook the udon as directed
add the zucchini to the curry sauce and warm through then serve on the udon