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Despite the growing popularity of duck eggs both at home and in
top end restaurants, many consumers remain unsure about how best to
use these delicious alternatives to hen eggs.
The country's largest producer, Watercress Lane, has now published a
set of stylish recipe cards to show how its delicious products can so
easily be turned into mouth-watering gourmet meals.
For Watercress Lane manager Melandy Daniles, this set of cards is
just the beginning. "The recipes we have created are designed to
inspire cooks and give a taste of why professional chefs love our
eggs but we also want to hear our customer's recommendations for the
next set of cards and would love to hear how our eggs have inspired them."
Watercress Lane is the only UK producer to date stamp duck eggs with
both lay and best-before dates and, to build customer confidence, has
recently introduced a 'Blue Duck' quality mark to guarantee its eggs
are produced to consistently high standards of freshness, food safety
and animal welfare.
Duck eggs are a gourmet product. They are larger than hen eggs with a
richer flavour and the higher proportion of yolk to white makes them
especially useful in baking. Duck eggs are also packed with vitamins,
low in calories and have all eight essential amino acids vital to
good health, and provide a powerful protein boost, approximately 15%
of the adult recommended daily allowance.
The recipe cards are free from Watercress :Lane's hatchery at Dereham
near Norwich, or can be ordered online at www.watercresslane.co.uk,
where more delicious recipes can be downloaded.
Recipe :
BAKED DUCK EGG WITH CHORIZO, PIQUILLO PEPPERS AND ASPARAGUS
Ingredients:
6 English asparagus spears trimmed and ends peeled
Extra virgin olive oil
3 piquillo peppers from a jar, drained and finely sliced
120g spicy chorizo skinned and finely diced
3 Watercress Lane duck eggs
Method :
Preheat the oven to 160 C/gas 3
Boil the asparagus spears for 2 minutes in salted water
Remove asparagus and refresh in cold water to stop cooking process.
Cut each spear in half lengthwise and then in half across the middle.
Grease 3small, ovenproof dishes with some extra virgin olive oil.
Divide the piquillo peppers, asparagus and chorizo equally between
them and crack a duck egg into the centre of each dish.
Season well and bake for 15-18 minutes until the chorizo is cooled,
the egg whites are set and the yolk is hot but still runny. |
