Duck Egg Recipes
Duck eggs can be prepared any way you use chicken eggs. They make fantastic deviled eggs, omelets, frittatas, and they give baked goods extra richness and moist texture. In many baking recipes I substitute one large duck egg for two chicken eggs. I also love them poached and in homemade pasta dough recipes.
I came across this website that has some great recipes! Duck Egg Recipes-Great British Chefs
Just made this, it is soooo good!! Light, but delicious! Don't let it intimidate you, just follow the instructions and it will be great.
Chocolate Liqueur Souffles
Ingredients
- 1 tablespoon butter, for ramekins
- Turbinado sugar for dusting
- 3 teaspoons sweetened cocoa powder
- 2 tablespoons cornstarch
- 3 tablespoons white sugar
- 2 tablespoons butter
- 2 tablespoons bread flour
- 3/4 cup milk
- 4 duck egg yolks
- 4 duck egg whites
- 1/2 teaspoon vanilla extract
- 1/4 cup creme de cacao
- 1/2 cup fresh or frozen raspberries
Directions
- Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four (or two large) ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. Place a handful of raspberries at the bottom of each cup.
- Combine the cocoa powder and cornstarch; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
- Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
- Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
- About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
- Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.
Cornbread with Meringue
Thanks to Peggy for this recipe! Pictures coming soon!
2 Sycamore Valley Farm duck eggs, separated
1 C milk
¼ C peanut oil, plus extra for skillet
1 ½ C cornmeal
1C whole wheat flour
2t baking powder
1/2t salt
1/4c sugar
Generously oil up an iron skillet and set to preheat in a 450 degree oven. Sift together cornmeal, flour, baking powder,and salt. In a separate bowl, mix together egg yolks, milk, and oil. Whip egg whites until stiff, slowly beat in sugar. Quickly stir together cornmeal mix and milk mixture until barely mixed. Pour out into preheated skillet and spread whipped egg whites on top, avoiding the skillet edge. Bake for 20 mins.