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This item was last sold on : 04/22/17
Ducks lay eggs year-round with brief gaps in Late Winter/Spring during molting season.
Larger in size than chicken eggs, the whites of duck eggs tend to be a bit more thick and opaque, and the yolks a striking yellow. As the bird is naturally wilder, duck eggs typically have a stronger flavor compared to that of a chicken egg.
If you have never tried duck eggs, experiment with them using many traditional egg applications, such as fried, poached and baking. Of course, you can hard-boil and pickle them too!
In Asian cuisine and in Asian markets, pickled or preserved duck eggs are called "Thousand-Year-Old-Eggs." Thousand-year-old eggs are raw duck eggs that have been covered with a paste made from soots and covered again with rice husks. The eggs are put into a jar and stored in a cool place for days whereupon they become fermented.
Restaurants currently purchasing this product as an ingredient for their menu.
|Top of the Market||San Diego CA||619-234-4867|
|Paradise Point Resort Barefoot||San Diego CA||858-490-6363|
|Uptown Tavern||San Diego CA||619-847-4688|
|The Lion Share||San Diego CA||619-564-6924|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Gaslamp Union Kitchen & Tap||San Diego CA||619-795-9463|
Recipes that include Duck Eggs. One is easiest, three is harder.
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