Duck egg recipes?

Jean returned from a trip to the farmer's market to get our CSA allotment with six duck eggs in tow. I plan on poaching a few and adding to dinner salads, but what else should I think of doing with them? I understand that they are richer than chicken eggs as well as being larger, so what recpies exploit that property to advantage?

All thoughts welcomed,
Mark Lipton

The difference is actually fairly subtle in my experience, the duck eggs being slightly more earthy and custardy. It sounds unappealing, but a turnip omelet (courtesy of Richard Olney) is an excellent use of duck eggs.

Grate or shred a couple of turnips. Salt them lightly and let them drain for 10-15 minutes. Then pat dry and saute' gently in plenty of butter, plus a little salt and pepper and a pinch of nutmeg or allspice, until tender; about 15-20 minutes. Then pour the scrambled eggs over them, stirring gently until they begin to set. Some grated gruyere here is not a bad idea. When they start to set, leave them be so the outside of the omelet starts to brown, fold and serve it just before the interior is done. The effect is suprisingly rich and complex in flavor.

Put one on a pizza?

From Jenise's thread, "Do you use/like duck eggs?"

viewtopic.php?f=5&t=23177

What I kept from this recipe is the 7 minute boiled duck egg, which is perfectly soft boiled. White is set, and after you peel it it sort of sags -- usually just on a piece of toast, for breakfast. You tear or slice the side and the oozy yolk peeks out. Perfection. Your poached duck eggs are probably similar.

I looked up the salad, it's from Kylie Kwong who I think is in Australia. It just sounds so rich and special

http://www.abc.net.au/kyliekwong/recipes/s952531.htm

The ingredients list will give you the general idea:

1 x 700 g (1 lb 6 oz) live lobster
4 free-range duck eggs
60 g (2 oz) baby green beans, trimmed
60 g (2 oz) baby butter beans, trimmed
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons chardonnay vinegar
1 teaspoon sea salt
75 g (2 1/2 oz) foie gras
handful of mâche (lamb's lettuce) leaves, washed