COOKING WITH DUCK

When cooking with duck eggs you must sometimes be aware of:

Duck eggs are larger than chicken eggs and larger recipes should be scaled appropriately and (as always) tested first.

Duck eggs are more concentrated in protein and have a larger yolk with more fat.  This results in firmer whites when pan fried temp, add a teaspoon of water to the pan and lower the temp for a more delicate white.  Duck eggs produce richer breads and lighter pastries.  They can be used to make meringue (I suggest a mixer, these are tough whites but will whip up like you’ve never seen), custards and ice cream, dressings and sauces. 

Duck eggs are alkaline.  When using recipes calling for baking soda about half to a quarter the amount baking powder should be used instead depending on the recipe and desired results. Much of what we have learned with baking is that you must know your ingredients and how they proportionately combine to create what you want.  Many recipes will work in one kitchen and wont in another for endless reasons, recipes are guidelines but can never be the sole guide.  Don’t be afraid to try something

different in small batches.