These beautiful eggs are richly flavoured and go well with fresh asparagus and sage
Unlike chickens, which lay eggs most of the year, ducks tend to lay seasonally, in the spring. The eggs are very beautiful, coming in a range of pale, semi-translucent shades of white and sometimes blue. The texture of the shell is like alabaster – quite different from a chicken’s egg. Inside the shell the egg is different, too: a large yolk equivalent to two chicken yolks and a relatively small white. The flavour is stronger and richer. Duck eggs are also marvellous for baking, with the large yolks adding extra richness and a wonderful yellow colour to a sponge cake.
Serves 2
asparagus 2 bunches
parmesan cheese 25g
sage leaves 10
butter 60g
duck eggs 2
lemon juice of ½
sea salt and black pepper