Who would have thought that when I Facebooked a need for recipes using duck eggs I’d get several great responses in a matter of minutes.
“Show off the egg,” wrote Matt Millar, a James Beard Award-nominated chef who is opening a restaurant next year in Douglas, Michigan. “Make hollandaise with the yolk and lighten it with the whipped whites. Nice goodbye to asparagus season.”
My friend Denise Springar Hollacher who lives in Chicago and has even more cookbooks than me, sent a recipe for sponge cake using duck eggs which make a lighter, more yellow cake than hen’s eggs.
About the same time that Denise was sending her recipe (and seemingly nano seconds after I posted my request), another good friend, Laura VanVleet of Brown County, Indiana, sent one for poached duck eggs, ham and asparagus drizzled with a honey mustard dressing.
Penny Murphy of Ma’s Organics on Benton Center Road in Benton Township, Michigan started me on my search when she handed me two large duck eggs from a wicker basket and shared her recipe for pudding.
“Duck eggs are wonderful for puddings because they’re so rich,” she told me, noting that one duck egg equals three hen eggs. “This recipe makes a great banana pudding, fruit parfait or a topping for plain cake. It also makes a killer frozen custard.”
Duck-Egg Sponge Cake
3⁄4 cup all-purpose flour, sifted, plus 2 teaspoons for dusting
3 organic duck eggs
6 tablespoons superfine sugar
Line two 2 x 7-inch round cake pans with parchment or wax paper, brush the base and sides of the pan with melted butter and dust with the 2 teaspoons flour.
Separate the egg whites from the yolks. Put the whites and sugar into a bowl and whisk until stiff, preferably in an electric mixer. Whisk in the yolks one by one and then fold in the sifted flour, making sure not to deflate the mixture. Divide the mixture between the prepared pans.
Bake for 20–25 minutes. Turn out carefully and let cool on a wire rack. Sandwich together with cream and homemade jam or fresh berries. Sprinkle a little superfine sugar or confectioners’ sugar over the top.
Poached Duck Egg with Asparagus, Cured Ham and Grain Mustard Dressing
Grain Mustard Dressing:
2 ounces olive oil
1 1/2 tablespoons honey
2 1/3 teaspoons white wine vinegar
1 ounce grain mustard
Salt and pepper
16 asparagus spears
Poached Duck Eggs:
4 duck eggs
2 tablespoons white wine vinegar
2 tablespoons white wine vinegar
4 slices of Parma ham
1 tablespoons chives, finely chopped
Combine the mustard, olive oil, honey and vinegar and mix well to create the dressing. Set aside.
Prepare the asparagus by removing the woody bases and peeling. Bring two large pans of water to the boil and heavily season one of them with salt. Add 2 tablespoons vinegar to the other one Crack the eggs into four individual cups and, using a whisk, stir the vinegar water vigorously to create a whirlpool. Working quickly, gently place the eggs one by one into the center of the whirlpool and allow the water to simmer.
Poach the eggs for approximately 3 minutes until still runny inside. Lift from the water with a slotted spoon and keep warm. In the last minute of egg poaching time, place the asparagus in the salted water and boil for 1 minute until tender. Remove, season with salt and pepper and keep warm.
On four warm serving plates divide the asparagus spears and place a slice of ham over them. Top with a warm egg and drizzle with the vinaigrette. Season the top of the eggs with salt and pepper and sprinkle with some chopped chives.
Ma’s Organics Duck Egg Pudding
4 cups milk
½ cup sugar
6 tablespoons cornstarch
¼ teaspoon salt
1 goose egg
2 teaspoons vanilla
In heavy bottomed pan mix cornstarch, sugar and salt. Slightly beat goose egg and add to the sugar mixture. Slowly add milk and mix well.
Cook over medium to low heat stirring constantly until pudding thickens. Remove from heat and add vanilla. Cool, covered with plastic wrap.