Best Way to Cook Duck Eggs : to Try As Soon As Possible…

Duck eggs are relatively unfamiliar in Western cuisine, yet they are widely used in Asian cooking, particularly in China, Cambodia, and Vietnam, where they are highly prized as a delightful ingredient in many dishes.

Duck eggs are easily recognizable by their blue-green shells and can be found either through a trusted farmer or at farmers’ markets, sometimes alongside goose and ostrich eggs. If you come across them, seize the opportunity, as the flavor of duck eggs is more robust than that of chicken eggs. They can be cooked in the same way, excellent when fried or poached. In this recipe, I’ve prepared them in cocottes with broccoli and a creamy coconut béchamel.

Ingredients for 3 cocottes:

  • 4 duck eggs
  • 1.5 cups broccoli florets
  • 2 tablespoons coconut flour
  • 2 tablespoons arrowroota
  • little more than 1/2 cup 60% coconut milk
  • Fine Himalayan salt
  • Nutmeg
  • Ground black pepper
  • 20g (2 tablespoons in liquid form) extra virgin coconut oil

Best Way to Cook Duck Eggs : Preparation

  1. Steam the broccoli florets in a steaming basket for 12-14 minutes. Remove from the basket, cut into small pieces, and set aside.
  2. Prepare the béchamel: In a saucepan, heat the coconut oil, add the coconut flour, stir, and cook over low heat for 1 minute. Pour in the coconut milk and continuously whisk until the sauce thickens. Season with salt and freshly grated nutmeg. Remove the pan from the heat. Dilute the arrowroot with 1 tablespoon of cold water, add it to the béchamel, and mix well as the mixture thickens quickly. Finally, add 1 egg and mix well to combine.
  3. Combine the béchamel with the broccoli and mix. Divide the broccoli mixture into 3 small oiled ceramic baking dishes.
  4. Crack a whole egg into the center, season with a pinch of salt and pepper.
  5. Bake in a water bath: In a baking dish containing boiling water, immerse the cocottes, ensuring the water reaches 3/4 up the sides of the dishes. Bake in a preheated static oven at 390°F (200°C) for 15-20 minutes, adjusting based on your oven until the egg whites are well set, and the yolk remains creamy.
  6. Serve.