By now you may be wondering why anyone would be so excited about duck eggs? As you can see in the picture above, duck eggs are much larger than the more common "large" chicken egg on the right. But that is only the beginning. A duck egg yolk contains about twice the fat and is higher in other nutrients of a chicken egg*. The flavor of a duck egg is slightly more gamey than a chicken egg, although I would suspect that it really depends upon the species and diet of the ducks. The eggs I got came from Pekin ducks. These particular ducks looked pretty happy and well fed!
This brings me to the second reason I find duck eggs so amazing. All that extra fat and albumin really helps to make the most amazing pastries, cakes, custards, and other baked delights! The extra fat adds richness, and the albumin in duck eggs makes them whip up better than chicken eggs. I thought my brioche recipe was pretty decent until I whipped up a batch substituting duck eggs in place of chicken eggs. That's all it took. Suddenly my mind was racing with different ways I could use my new favorite eggs. The one dessert that kept coming back to mind was a pound cake. Not just any pound cake, but a rich and velvety smooth chocolate pound cake. Click on the "Read More" below to check out the recipe. Enjoy! :)