Search This Blog

Sunday, March 31, 2013

Duck Eggs: The Other Egg

At Terravita Farms we raise two breeds of endangered ducks, the Saxony and the black and white Magpie. Each of these breeds is considered critically endangered (fewer than 500 breeding pairs worldwide) and at risk for extinction by the American Livestock Breeds Conservancy, a non-profit organization that tracks and promotes rare breeds of livestock.
A pair of Saxony ducks. Hen on left and drake on right.
Our duck eggs are available for purchase now by the half dozen from The Going Green Store in Granville, OH. Your purchase ensures that these rare breeds continue “working” at what they do best and as a result continue to add their unique genetic footprint to an ever shrinking range of breeds in American agriculture. Our ducks are raised on pasture and always have access to a custom-dug pond for swimming. In addition to what they forage, we feed them an all natural diet.

Magpie ducks, like their namesake, sporty in black and white.
Duck eggs are larger than chicken eggs, their shells have a waxy cuticle layer which protects the eggs from absorbing excess moisture as ducks live in wetter environments than chickens. When you crack a duck egg for the first time you'll notice that the shell doesn't crack quite the same way as a chicken egg and the whites are more opaque and don't release from the shell as easily--this is normal. When cooked sunny-side up, you'll notice the whites will have a firmer consistency than a chicken egg. Hard-boiled duck egg yolks are creamy, fatty and delicious--far superior to a hard-boiled chicken egg. Use them for plain hard-boiled eggs, deviled eggs, and for a real treat--poached. Recipes online abound! Diversify your cooking and try some today.