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Organic free range duck eggs from the beautiful town of Malmesbury, Wiltshire, UK

Puddle Lane Duck Eggs .

Recipes by Linda Dick

Scrambled Eggs

4 duck eggs

25g/1oz butter

3 tablespoons milk or cream

Salt & pepper

 

Lightly whisk eggs and milk (or cream if you want) then put all ingredients in a bowl and microwave on full power (stirring regularly) & is ready to serve as soon as it thickens - it will be rubbery if you overcook. For real luxury add scraps of smoked salmon at this stage.

 

Poached Eggs

 

I like to poach our eggs in a frying pan with about 1½ inches of water and a tablespoon of vinegar. Bring the water just to boiling point and add the eggs. As duck eggs are usually quite large I like to flip them over half way through cooking to ensure more even cooking.

Poached Eggs

I like to poach our eggs in a frying pan with about 1½ inches of water and a tablespoon of vinegar. Bring the water just to boiling point and add the eggs. As duck eggs are usually quite large I like to flip them over half way through cooking to ensure more even cooking.

Lemon Curd

2 lemons (rind and juice)

2 duck eggs

25g/1oz margarine

180g/6oz castor sugar

Whisk eggs then add all other ingredients and quite simply bring the mixture to the boil. Pour into jars and allow to cool.

Pavlova or meringues

If using odd sized eggs I weigh the white and use 1 oz of egg white to 1.5 oz suga

3 duck egg whites

175g/6oz castor sugar

Filling:

Double cream whipped

Fruit

Preheat oven to 120°C/275°F

Whisk egg whites until they form stiff peaks (will take a little while) then add the sugar (whisking constantly) and whisk for another minute or so. Spread the mixture (in a large circle) onto a baking tray lined with oiled greaseproof paper for a pavlova, and bake for around 2 hours. Once cool peel off paper and fill with cream and fruit as desired. Alternately to make meringues pipe or spoon the mixture into the required size of shell, cook for 2 hours then turn the oven down to its lowest heat and leave for a few hours or overnight, sandwich together with cream , lemon curd or similar.

 

Chocolate Sponge

200g/7oz margarine

200g/7oz castor sugar

½ heaped teasp baking powder

2 tablespoons milk

200g/7oz Self raising flour

4 duck eggs

Pinch of salt

2 large tablespoons Drinking Chocolate

(to make plain sponges omit Drinking Chocolate)

Preheat oven to 375°F/180°C

Cream fat and sugar, then beat in all other ingredients. Split into two 8 inch sponge tins and bake for approximately 40 minutes - till springy to touch. We like this iced with water icing made with icing sugar, Drinking Chocolate & a few drops of glycerine.

Freezes well without the icing

Chocolate Roulade

5 duck eggs, separated

175g/6oz castor sugar (I often use 3oz dark muscovado sugar & 3oz castor sugar)

175g/6oz dark chocolate

2 tablespoons hot water

Filling:

½ pint double cream

Black cherry preserve (optional)

Preheat oven to 200 °C

Whisk yolks and sugar till thick. Melt chocolate & stir in hot water, then add to yolk mixture. Whisk egg whites then fold in chocolate mixture. Pour into a lined swiss roll tin & cook for 15 minutes. Cool for at least 2 hours then invert onto greaseproof paper (or tea towel) & remove from lining. For filling spread a layer of black cherry preserve on roulade and then a layer of whipped cream. Carefully roll up & serve chilled (Will freeze well)

 

Whisky & Honey Ice-cream

This recipe is from "Scots Cooking" by Sue Lawrence and is particularly good when made with duck eggs.

500ml/18fl oz full-fat milk

300ml/10fl oz double cream

2 tablespoons heather honey

4 egg yolks

100g/3½oz golden castor sugar

2 tablespoons malt whisky (preferably a Speyside or Lowland, not peaty)