Ranch Recipes - Duck Eggs
Howdy Diamonds! - We're starting a new series of tried and true recipes for you to try at home. Many of the recipes include staples from the Diamond B kitchen. I solicited many of my dear friends for their go to meal ideas and I'll be sharing them here with you.
Let's start off with what to do with duck eggs. We have a whole lot of ducks quacking and laying around here. Usually when I tell people the eggs are for sale I get a puzzled looked of "you can eat those?" You sure can, and they're delicious!
Duck eggs are bigger than chicken eggs. You use about 2 duck eggs for every 3 chicken eggs. Proportionally the yolks are much bigger compared to the white, and the yolk is where all the nutrition is. The are higher in micronutrients, protein, and Omega 3s. They are however higher in cholesterol if that's something you're watching out for. Also, some people have a hard time digesting chicken eggs, but since the nutrients are different in duck eggs, they might in fact be able to eat them.
So what do you cook with duck eggs? Many of the world's top baker only use duck eggs. They mix up beautifully into delicate, luxurious batters a chicken could only dream of! If you're not into baking you can use them in any recipe that calls for chicken eggs, just remember the ration of 2 duck eggs for every 3 chicken eggs.
Here's a couple recipes that call specifically for duck eggs:
For my paleo friends - Duck Egg Mayo
(This was taken from the fantastic blog Slim Plate)
1 pasture raised duck egg yolk(you can substitute 1 large chicken egg yolk but will miss out on the incredible flavor and amazing thickness the duck egg gives)
1 cup macadamia nut oil or avocado oil (I used and love the taste of macadamia nut oil in this)
2 teaspoons lemon juice
1 heaping teaspoon Dijon mustard
pinch of salt
Measure out oil into a measuring cup for pouring and either pour it out of the measuring cup or pour the measured out oil into a squirt bottle and use that. (utilizing a squirt bottle is much easier to control than pouring out of a measuring cup in my opinion but a measuring cup will work fine too.)
Pull out a separate dish to pour the egg whites from the egg to store in. (you can use these egg whites for whatever you want just keep it out of the mayo)
Carefully crack egg making sure not to break the yolk and carefully pour yolk onto hand and on top of fingers close together making a small grate for the egg whites to sift and fall through.
Place only the egg yolk into the medium sized bowl and add 1 teaspoon of the lemon juice, Dijon mustard and pinch of salt.
Whisk the ingredients together until thoroughly combined and slowly begin adding oil drop by drop while continuing whisking. (do not add the oil in a stream yet, keep adding it drop by drop and continue whisking)
Once the mixture begins to thicken quickly add remaining teaspoon of lemon juice and start whisking again.
This time begin whisking vigorously and continue adding the oil drop by drop a little bit faster than before, while whisking.
Once it begins to start thickening more you can start adding the oil in a slow and steady stream while continuing whisking.
Continue adding oil in a slow and steady stream while continuing whisking until all of your oil is used up.
Store in a mason jar or air tight container in the refrigerator for up to 2 weeks. (to be safe I usually only keep mine for about a week to a week and a half, but it will probably be gone by then.)
Or how about Duck Egg and Bacon Quiche?
1 Pre-made Pie Crust (I usually get an organic wheat crust from the store’s freezer)
3 Duck Eggs
1/3 Cup Crème Fraîche (you can sub heavy cream)
1/2 Cup Whole Milk
5 oz Gruyere, shredded<