I picked these up from my local farm shop today and had them on toast. This was the first time I’d tried duck eggs and most certainly won’t be the last – they are absolutely delicious. They taste richer and ‘eggier’ then hen eggs, and the yolk is larger and more yellow with a creamier taste.
You can use them exactly as you would hen eggs but you should account for the larger yolk in recipes. Also, they contain less water than hen eggs so are more gelatinous with a risk of turning rubbery quicker than hen eggs so be careful not to over-cook them.
I do urge you to try them; you won’t be disappointed.