Poached duck eggs

Posted On June 1, 2009

I saw them on a market stall near Cambridge’s Grafton Centre, described as “free range” duck eggs at £1.80 for six.  I always thought that duck, like geese, don’t take to any rearing that isn’t free range.  Anyway, these were large, much larger than the large free range hens’ eggs I usually buy.  I thought I’d try the first two poached, so I boiled up salted water and dropped them in.  They have agreeably large yolks.  While they were poaching, I toasted two slices of wholemeal bread and put sunflower spread on before the eggs, sprinkling a pinch of sea salt on top.  Slightly gamier than hens’ eggs, and rather satisfying.  I might try the next couple in an omelet.