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Recipes with duck eggs

3 recipes that use duck eggs, with photos, step-by-step instructions and cook times. The quickest, Salted duck eggs, takes 25 minutes. It is most often cooked with chicken stock, chinese celery and coarse sea salt.

Run out of duck eggs? 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes.

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Taiping yan (Fuzhou peace soup)Pork dumpling soup with duck eggs

In Fuzhou, capital of Fujian, no Spring Festival, wedding or homecoming feast starts without taiping yan, 'peace swallows'. The little dumplings flutter in the broth like swallows, and the duck eggs, ya dan, sound like the words for pressing down trouble, so the bowl is a wish for a calm, safe year. Fuzhou rou yan skins are made by pounding lean pork with sweet potato starch and rolling it paper-thin, which makes them silky and slightly springy, wrapped around a juicy pork and prawn filling. Making the skins is the hard part, so ready-made square wonton wrappers are a fine, easier option. Serve the soup first, a few dumplings and half an egg per bowl. Chef's tip: dust the pork-starch dough generously with starch as you roll; it tears if it sticks to the board.

90 minChineseSoups
by KrazyBadal 0 views

Salted duck eggs

Gaoyou in Jiangsu is famous for salted duck eggs with oily, deep orange yolks, and at the Dragon Boat Festival they are hung in little woven nets around children's necks before being eaten with congee or rice. At home they are simple: clean duck eggs left in a strong salt brine for about four weeks, then boiled. Cracked eggs are the risk; use only uncracked, very fresh eggs, keep the jar cool and always cook them before eating. The common mistake is too weak a brine, which lets the eggs spoil; it must taste as salty as the sea and then some. Chef's tip: from week three, boil one test egg each week until the yolk is as firm and rich as you like.

25 minChineseBasicsGluten free
by KrazyBadal 0 views

Khanom mo kaeng (Thai coconut custard cake)

Drive south from Bangkok and every roadside shop in Phetchaburi sells this dense custard in foil trays, because the province's sugar palms give it the palm sugar that defines it. Duck eggs, coconut cream and mashed taro bake into a firm, fudgy slab with a browned top, then a scattering of crisp fried shallots adds a savoury, sweet-onion crunch. Cut it in squares for an afternoon snack. Chef's tip: the common mistake is baking it too hot, which makes it puff and crack; bake low until just set, then brown the top under the grill.

75 minThaiDessertsGluten free
by KrazyBadal 0 views

Goes well with duck eggs