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Organic Duck Eggs, Simply Gastronomic!

Our laying ducks are imported from Gonzalez, California.  The Khaki Campbell was developed in England during the early 1900`s by Adele Campbell.  They are originally a cross from the prolific egg laying Indian Runner, and the sumptuous Rouen.. Unlike other ducks, Khakis are egg layers years round. Lastly but not in the least, Khaki Campbells are reputed for it’s excellent, high quality and lean roasters. The meat is lean, juicy and exquisite in taste.

Exceptional Eggs

Duck eggs are 20-35 percent larger than chicken eggs.  The egg yolk is larger and richer than other farm poultry and has a very pleasant and distinct mild flavour.  Interestingly, the hard-boiled duck egg shows a much reduced darkening around the yolk, a reduced sulphur odor and a lack of yellow colour in the white, which is nice and firm.  A slight salty taste can be detected in the white for the more discerning connoisseur. 

Duck eggs are a healthy and nutritious choice.  They are rich in vitamin A and in vitamin B12, an important factor for the reduction of stress.  Remarkably, it as been shown that in many cases, people that are allergic to chicken eggs are able to eat duck eggs.

The duck egg shows a greater stability than chicken egg as far as preservation is concerned.  Effectively, after a week of refrigeration at 38°C, the duck egg shows very little change in texture, colour and in taste.

NUTRITIONAL COMPARISON

Amount of Nutrients in 100 grams of Fresh Eggs

                        

	(1960  2002)	(1960)	(2002)
	Duck	Chicken	Chicken
Water, g	75,33	70,83	70,83
Calories	185	158	149
Proteines, g	12,81	12,14	12,49
Lipides, g	13,77	11,15	10,02
Cholesterol	884	548	425
Lysine,g	,951	,820	,897
Minerals
Calcium, mg	64	56	49
Iron, mg	3,85	2,09	1,44
Magnesium	17	12	10
Phosphor, mg	220	180	178
Potassium, mg	222	130	121
Sodium,mg	146	138	126
Zinc,mg	1,41	1,44	1,10
Copper, mg	,062	i	,014
Manganese, mg	,038	i	,024
Selenium, mg	36,4	i	30,8
Vitamins
Thiamine, mg	0,16	0,087	,062
Riboflavin, mg	0,40	0,301	,508
Niacin, mg	0,20	0,062	,073
B6, mg	0,25	0,120	,139
B12, mcg	5,40	1,547	1,00
A, Ui	1328	520	635
Retinol, mcg	399	i	191

What happened to chicken eggs during the last decades?

 

BAKER’S WELL KEPT SECRET

Many bakers prefer duck eggs to chicken eggs because it results in a softer, fluffier, better rising baked good.  The duck egg is often sought after by bakers for it’s finer properties in pastries, cakes and breads. Chefs use duck eggs for it’s impossible to miss mayonnaise recipes, béarnaise or it’s delicious sauces for the famous English eggs benedict’s and for many other creamy sauces.

Some recommendations:

Ø Our eggs are very large; recipes that call for 6 regular chicken eggs will be reduced to 3 or 4 duck eggs for the same results.

Ø Meringues and angel food cake will rise easily by simply adding 2 tbs of lemon juice or 1 tbs of baking soda  for each ½ cup of egg white.

Ø It is important the whites be at room temperature before beating.

Modify any of your favourite recipes and enjoy the results, you will not be disappointed!

FINALLY AVAILABLE YEAR ROUND

Call us to find out where you can purchase our eggs.  There may be a location near you. For bakers, restaurateurs and organic food processors, ours eggs are available all year.  Feel free to contact us and find out about our wholesale prices.

 

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