I got these duck eggs in Fallon & Byrne and was curious to try them, when it came to using them I was slightly intimidated, they’re pretty huge and hard to break and basically just different to chicken eggs which are so normal to me!
It’s good to try new things and Duck eggs have some greater benefits over chickens eggs, here is a few:
1. Duck eggs have twice the nutritional value of a chicken egg and stay fresher longer due to their thicker shell.
2. Duck eggs have more Omega 3, fatty acids.
3. Duck eggs are an alkaline producing food.
4. Higher in fat and albumen therefore better for baking.
5. Duck eggs, have more nutrients and vitamins than chicken eggs. (per 100 grams)
This is a easy recipe and a good introduction to using duck eggs, its pretty similar to my carrot fritters recipe.
- 2 Duck eggs & whites of one duck egg
- 1 Small Courgette
- Bunch of Kale
- 3 Tablespoons Almond Flour
- 1/2 Teaspoon Baking Powder
- Sea Salt/Black Pepper
- Any herbs to want to add
1. In a food processor shred the kale and courgette.
2. In a bowl add the eggs, almond flour, baking powder, seasoning and whisk using an electric hand whisk.
3. Spoon the kale & courgette in and mix until it is fully coated (the veg should soak up a lot of the mixture)
4. In a pan over a medium heat, melt some coconut oil and spoon the mix in, flatten down and cook on both side until crispy, keep pressing down to ensure the middle is cooked.
5. Serve with some bacon and homemade relish.
Hope you enjoy 🙂