With beautiful white shells and deep yellow yolks, duck eggs have a richer flavour than hen's eggs. Our two most favourite uses for duck eggs are in eggs benedict, for a lazy weekend brunch with the newspapers, or in baking to give cakes an added dollop of richness.
These eggs come from Higher Fingle Farm where Rona and Nevil Amiss lovingly rear their flocks of chickens, ducks and geese to the highest standards of animal welfare. Elsa is Rona's eldest daughter, Elsa isn't so keen on the idea of ducks for dinner, so she took a stand and set up her own duck egg project! The Amiss' grassland farm is set in the rolling parish of Drewsteighton on the edge of Dartmoor. They have won numerous awards for their poultry, including a Gold Award at the 2005 Taste of the West Awards.
Duck eggs
Dietary information: Contains Egg
Suitable for Vegetarians
Eggs provide you with protein and a balance of all 9 essential amino acids. Protein is used as energy, or can be stored. The high level of iron provided from eggs can be better absorbed by eating them with vitamin C rich foods, such as oranges and watercress. Eggs will provide you with a good source of vitamin A, which is required for growth and the normal development of tissues.
Ideally keep these eggs cool, at around 10°C. If you refrigerate them, allow 30 minutes at room temperature before you use them. Not suitable for home freezing.