Duck Egg Recipes: Poached, Fried, Boiled - Great British Chefs

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Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod

Duck eggs are used frequently in East Asia, and are commonplace in the cuisines of countries such as the Philippines, Vietnam, China and Malaysia. The shells of a duck egg are more porous, making them wonderful for brining, pickling, curing and preserving.

Eggs are a popular ingredient for breakfasts in Britain, and duck eggs are a brilliant swap for the usual hen's variety. Use a duck's egg much as you would a hen's egg; fry it, poach it, boil it or scramble it, if you wish. There is more yolk to egg white in a duck's egg than the familiar chicken's egg, and the colour of a duck egg’s yolk takes on a richer, reddish-orange hue when cooked making it all the more attractive on the plate. Adam Gray's Smoked bacon hash with a fried duck egg is everything that's right and glorious with the notion of breakfast, or why not bring breakfast to dinner with Nathan Outlaw’s stunning Boiled egg and soldiers, a wonderful and impressive asparagus starter recipe.

For a fantastic seasonal lunch option, Shaun Rankin's Duck egg salad with asapargus and Jersey Royals is a light yet hearty option full of flavour. For something really exquisite, Poached duck egg with roasted onion consommé, lemon thyme and smoked duck from Simon Hulstone demonstrates a remarkable play of ingredients to create a distinctive starter for a dinner party.

Duck egg

21 Recipes | Page 1 of 11

filtersDuck egg

21 Recipes | Page 1 of 11