Duck egg recipes??

[LtDanFan]

Sorry if this is the wrong place to post this but I didn't see a "cooking and baking" section.
I have a ton of duck eggs. Like 6 dozen of them. I tried selling them but don't have a big market yet and since I also sell my surplus chicken eggs, most people I know are already well supplied. The 12 ladies are giving me 6-9 eggs a day.

I already used up a bunch with an angel food cake, and I plan on using the yolks for a sponge cake, but we are not big cake eaters and its just me and hubs in the house. I am not opposed to bringing in a cake for co-workers, though.

I thought I would come here and see if people are willing to share any and all duck egg recipes or ways to use them up or even store them for the lean months that are bound to come up. I recall reading about freezing chicken eggs, but wasn't sure if it worked the same for duck eggs.

thanks!!

 

[LtDanFan]

@oldhenlikesdogs, thank you for moving this for me!! I had a feeling that there was a recipe forum somewhere but I couldn't find it. I didn't even think to look under "social"

 

[oldhenlikesdogs]

@oldhenlikesdogs, thank you for moving this for me!! I had a feeling that there was a recipe forum somewhere but I couldn't find it. I didn't even think to look under "social"

Hope you can get some good ideas.

 

[kattabelly]

Frittata is a great way to use up a load of eggs, and also any sad-looking vegetables or a lot of other things you might have lurking in the fridge that are still technically edible but past their best. Can also be frozen, although it probably won't be quite as nice after defrosting and reheating.

Duck eggs are good for baking in general and I always go out of my way to get some duck eggs (I only keep chickens) for making lemon curd. This is the recipe I use and it's won first prize in the local show.

Spoiler: Lemon curd recipe

Enough lemons to make 300ml (a generous 10 fl oz) juice - probably around five
300g (10½ oz) white caster sugar
4 whole eggs plus another 4 yolks (I would add another yolk, maybe two, if using chicken eggs)
Pinch of salt
130g (4.6 oz) unsalted butter (you could try omitting the salt and just using salted butter, but I like the extra degree of control you get by adding them separately)

Zest four or five lemons and rub the zest into the sugar.
Beat the eggs and yolks into the sugar then stir in the lemon juice and salt. Check taste and add more lemon juice or sugar if necessary.
Gently heat in a bain marie or a heavy pan on a very low heat, stirring constantly, for about ten minutes until it reaches the consistency of thick custard. You don't want it to sit or get hot enough for the egg to start cooking into lumps, though you can always sieve them out if it's only a small amount.
Take off heat, leave to cool for about long enough to make a cuppa and do the washing up you've made so far.
Give it a good stir, then beat in the cubed butter bit by bit until melted and fully combined and the lemon curd is nice and smooth. Pour into sterilised jars and leave to set. You can sieve it first if you don't want bits of zest but it's a faff, I'll only bother for a show entry jar.