18 Flavorful Duck Egg Recipes Deliciously Unique

Duck eggs are the unsung heroes of the kitchen—richer, creamier, and packed with flavor compared to their chicken counterparts. Whether you’re a seasoned cook or just egg-curious, these 18 unique recipes will inspire you to get cracking! From indulgent brunches to savory dinners, each dish celebrates the versatility of duck eggs in deliciously unexpected ways. Ready to elevate your meals? Let’s dive in!

Spicy Duck Egg Curry with Coconut Milk

This rich, aromatic curry balances creamy coconut milk with a kick of heat—perfect for when you want something comforting but bold.

Ingredients:

• 4 duck eggs, hard-boiled and peeled
• 1 tbsp coconut oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 (13.5-oz) can coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 cup fresh cilantro, chopped (for garnish)
• Cooked jasmine rice (for serving)

Instructions:

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add onion and sauté until translucent (4–5 minutes). Stir in 3 garlic cloves and 1 tbsp ginger; cook 1 minute until fragrant.
2. Add 1 tbsp red curry paste, 1 tsp turmeric, and 1/2 tsp cayenne, stirring to coat the onions. Pour in 1 can coconut milk, scraping the pan to dissolve the paste. Simmer 5 minutes.
3. Gently add duck eggs and simmer 10 minutes to absorb flavors. Stir in 1 tbsp fish sauce and 1 tsp brown sugar.
4. Garnish with cilantro and serve over rice.

The duck eggs soak up the curry’s spiced coconut broth, turning them into little flavor bombs—each bite is creamy, fiery, and deeply satisfying.

Tip: For extra richness, swap duck eggs with quail eggs (use 8–10) and reduce simmer time to 5 minutes.

Garlic Butter Duck Egg Fried Rice

This rich, savory fried rice gets a luxurious upgrade with duck eggs and a garlicky butter finish—perfect for turning leftovers into something special.

Ingredients:

• 2 duck eggs (or chicken eggs if unavailable)
• 3 cups cooked and cooled jasmine rice (day-old works best)
• 3 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 2 green onions, thinly sliced

Instructions:

1. In a large nonstick skillet or wok, melt 1 tbsp butter over medium heat. Crack in the duck eggs and scramble until just set, about 2 minutes. Remove and set aside.
2. Add the remaining 2 tbsp butter to the skillet. Sauté the garlic for 30 seconds until fragrant but not browned.
3. Increase heat to medium-high. Add the rice, breaking up clumps with a spatula. Stir-fry for 3 minutes until lightly toasted.
4. Add the soy sauce, oyster sauce, sugar, and black pepper, tossing to coat evenly. Fold in the scrambled eggs and green onions (reserve some for garnish). Cook 1 more minute.

The duck eggs lend a velvety richness to this dish, while the garlic butter creates a glossy, aromatic base that clings to every grain. Tip: For extra crunch, top with fried shallots right before serving.

Herb-Infused Duck Egg Omelette

Fluffy, rich, and packed with fresh herbs, this duck egg omelette is a luxurious twist on a breakfast classic—perfect for lazy weekend brunches.

Ingredients:

• 2 large duck eggs
• 1 tbsp unsalted butter
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh parsley
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp crumbled goat cheese (optional)

Instructions:

1. In a bowl, whisk the duck eggs vigorously until frothy, about 1 minute. Stir in the chives, parsley, sea salt, and black pepper.
2. Melt the butter in an 8-inch nonstick skillet over medium-low heat, swirling to coat the pan evenly.
3. Pour the egg mixture into the skillet. Let cook undisturbed for 1 minute, then gently push the edges toward the center with a spatula, tilting the pan to let uncooked egg fill the gaps. Repeat until the top is mostly set but still slightly glossy, about 3–4 minutes total.
4. Sprinkle the goat cheese (if using) over one half of the omelette, then carefully fold the other half over it. Cook for another 30 seconds to melt the cheese slightly.
5. Slide onto a plate and serve immediately.

The duck eggs lend a velvety texture and deeper flavor than chicken eggs, while the fresh herbs brighten every bite. For an extra flourish, drizzle with a touch of truffle oil before serving.

Tip: Duck eggs set faster than chicken eggs—keep the heat low to avoid overcooking.

Crispy Duck Egg Tempura with Dipping Sauce

This indulgent twist on tempura delivers a crispy shell with a luscious, runny yolk center—perfect for impressing guests or treating yourself.

Ingredients:

• 4 duck eggs (or large chicken eggs if duck eggs are unavailable)
• 1 cup ice-cold sparkling water
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups neutral oil (like vegetable or canola) for frying
• Dipping Sauce: 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 tsp honey

Instructions:

1. Prep eggs: Gently lower duck eggs into a pot of boiling water. Boil for 6 minutes for runny yolks (or 7 minutes for firmer), then transfer to an ice bath. Peel carefully.
2. Make batter: Whisk together 1 cup flour, 1/2 cup cornstarch, 1 tsp baking powder, and 1/2 tsp salt. Stir in 1 cup sparkling water until just combined (lumps are okay). Keep cold.
3. Fry: Heat 2 cups oil in a deep pot to 375°F. Coat each egg lightly in remaining flour, dip in batter, and fry for 2–3 minutes until golden, turning once. Drain on a rack.
4. Make sauce: Simmer 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tsp ginger, and 1 tsp honey in a small pan for 2 minutes until slightly thickened.

The magic here? The contrast of the feather-light crunch against the rich, velvety yolk—plus that gingery-sweet sauce ties it all together.

Tip: Use a thermometer for the oil! Tempura thrives at 375°F; any lower and it’ll be greasy, any higher and it’ll burn.

Smoked Duck Egg and Avocado Toast

This luxe twist on avocado toast gets a smoky, velvety upgrade with rich duck eggs and a hint of spice.

Ingredients:

• 2 slices sourdough bread (½-inch thick)
• 1 ripe avocado, pitted and peeled
• 2 smoked duck eggs (or regular eggs if unavailable)
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ¼ tsp flaky sea salt
• ½ lime, juiced
• 1 tbsp chopped chives
• Pinch of red pepper flakes (optional)

Instructions:

1. Toast the sourdough bread until golden and crisp.
2. In a bowl, mash the avocado with lime juice and ¼ tsp flaky sea salt until slightly chunky.
3. Heat olive oil in a nonstick skillet over medium-low. Crack the duck eggs into the pan, sprinkle with smoked paprika, and cook for 3–4 minutes until whites are set but yolks are still runny.
4. Spread the mashed avocado evenly on the toast, then top each slice with a smoked duck egg. Garnish with chives and a pinch of red pepper flakes (if using).

The smoky depth of the duck eggs pairs perfectly with the bright avocado, while the crispy sourdough adds just the right crunch.

Tip: For extra smokiness, lightly char the sourdough on a grill pan before toasting.

Duck Egg Carbonara with Pancetta

This rich, velvety carbonara swaps in duck eggs for an extra-luxurious twist on the classic—perfect for impressing at a weekend brunch or cozy dinner.

Ingredients:

• 8 oz spaghetti
• 4 oz pancetta, diced
• 2 duck eggs (or 3 large chicken eggs)
• 1/2 cup grated Pecorino Romano, plus extra for serving
• 1/4 cup grated Parmesan
• 2 cloves garlic, minced
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium. Add pancetta and cook for 5–6 minutes until crisp. Stir in garlic and black pepper; cook for 30 seconds until fragrant. Remove from heat.
3. In a bowl, whisk duck eggs, Pecorino, Parmesan, and salt until smooth. Slowly drizzle in 1/4 cup reserved pasta water to temper the eggs.
4. Working quickly, add drained spaghetti to the pancetta skillet. Off heat, pour in egg mixture, tossing constantly with tongs. Add remaining pasta water 1 tbsp at a time until sauce clings to noodles (about 2–3 minutes).

The duck eggs lend a custardy depth to the sauce, while pancetta adds a salty crunch—no cream needed for this decadent texture.

Tip: For extra silkiness, toss the pasta in the skillet off the heat—the residual warmth cooks the eggs gently without scrambling.

Sweet and Savory Duck Egg Custard Tart

This elegant tart balances rich duck eggs with a touch of honey and soy for a custard that’s both luxurious and subtly complex—perfect for impressing guests or treating yourself.

Ingredients

• 1 store-bought 9-inch pie crust (or homemade if you’re ambitious!)
• 4 duck eggs
• 1 cup heavy cream
• 1/4 cup whole milk
• 2 tbsp honey
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp grated nutmeg

Instructions

1. Preheat oven to 350°F. Gently press the pie crust into a 9-inch tart pan, trimming excess edges. Prick the bottom with a fork, then blind-bake for 10 minutes until lightly golden. Let cool slightly.
2. In a bowl, whisk duck eggs until smooth. Add heavy cream, milk, honey, soy sauce, salt, black pepper, and nutmeg, whisking until fully combined.
3. Pour the custard into the pre-baked crust. Bake for 30–35 minutes until the center jiggles slightly but the edges are set. Let cool for 15 minutes before slicing.

The magic here is in the custard’s silky texture—thanks to duck eggs—and the savory depth from soy sauce that keeps it from being overly sweet.

Tip: For extra flair, drizzle with a whisper of honey and a pinch of flaky salt before serving.

Zesty Duck Egg Salad with Fresh Herbs

This bright, herby duck egg salad is a refreshing twist on the classic—creamy yolks meet a punch of lemon and fresh greens for a lunch that feels extra special.

Ingredients:

• 4 duck eggs (or chicken eggs if unavailable)
• 3 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp freshly squeezed lemon juice
• 1/4 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp finely chopped fresh chives
• 2 tbsp chopped fresh dill
• 1/4 cup finely diced celery

Instructions:

1. Place duck eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and roughly chop.
2. In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth.
3. Gently fold in chopped eggs, fresh chives, dill, and celery until evenly coated. Taste and adjust salt or lemon if needed.
4. Serve immediately on toast or over greens, or chill for 30 minutes to let flavors meld.

The duck eggs add a richer, silkier texture than chicken eggs, while the lemon and herbs keep every bite light and vibrant.

Tip: For extra crunch, sprinkle with flaky sea salt just before serving.

Cheesy Duck Egg Scramble with Truffle Oil

This luxe twist on scrambled eggs swaps in rich duck eggs and a drizzle of truffle oil for a dish that feels fancy but comes together in minutes.

Ingredients:

• 2 duck eggs
• 2 tbsp whole milk
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tbsp unsalted butter
• 1/4 cup shredded Gruyère cheese
• 1/2 tsp truffle oil
• 1 tbsp chopped chives

Instructions:

1. Whisk duck eggs, milk, 1/4 tsp salt, and 1/8 tsp pepper in a bowl until fully combined.
2. Melt butter in a nonstick skillet over medium-low heat. Pour in egg mixture and cook, stirring gently with a rubber spatula, for 2–3 minutes until softly set.
3. Sprinkle Gruyère over eggs and fold gently until just melted, about 30 seconds. Remove from heat.
4. Drizzle with truffle oil and sprinkle with chives. Serve immediately.

The duck eggs lend a velvety texture, while the truffle oil adds earthy depth without overpowering—perfect for lazy weekend brunches when you want to indulge.

Tip: For extra fluffiness, pull the eggs off the heat when they’re still slightly wet—they’ll finish cooking on the plate.

Caramelized Onion and Duck Egg Tart

This savory tart is a showstopper with its rich duck eggs and sweet, slow-cooked onions—perfect for a weekend brunch or elegant lunch.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 duck eggs
• 1/4 cup crème fraîche
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Roll out puff pastry on a parchment-lined baking sheet, trimming edges to form a neat rectangle. Prick all over with a fork and bake for 15 minutes until lightly golden.
2. Meanwhile, melt butter in a skillet over medium-low heat. Add onions, sugar, salt, and black pepper. Cook, stirring occasionally, for 25 minutes until deeply caramelized.
3. Spread caramelized onions evenly over the pre-baked pastry. Create two shallow wells in the onions and carefully crack duck eggs into them. Dollop crème fraîche around the eggs and sprinkle with thyme.
4. Bake at 400°F for 12–15 minutes until egg whites are set but yolks remain slightly runny.

The duck eggs lend a velvety richness to this tart, while the caramelized onions add a touch of sweetness—a luxurious twist on a classic.

Tip: For extra flair, drizzle with balsamic glaze just before serving.

Duck Egg Benedict with Hollandaise Sauce

Upgrade your brunch game with this luxurious twist on the classic eggs Benedict—rich duck eggs and velvety hollandaise make every bite unforgettable.

Ingredients:

• 2 duck eggs
• 1 English muffin, split and toasted
• 2 slices Canadian bacon
• 2 egg yolks
• 1/2 cup unsalted butter, melted
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• 1 tbsp white vinegar
• Fresh chives, chopped (for garnish)

Instructions:

1. Make the hollandaise: Whisk 2 egg yolks, 1 tbsp lemon juice, and 1/4 tsp salt in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler), whisking constantly until yolks thicken slightly, about 2 minutes. Slowly drizzle in 1/2 cup melted butter, whisking until smooth. Stir in 1/8 tsp cayenne pepper. Remove from heat and cover to keep warm.
2. Poach the eggs: Bring a pot of water to a gentle simmer and add 1 tbsp white vinegar. Crack duck eggs into separate small cups, then gently slide them into the water. Poach for 3–4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.
3. Assemble: Top each toasted English muffin half with a slice of Canadian bacon, a poached duck egg, and a generous drizzle of hollandaise. Garnish with fresh chives.

The creamy, golden yolk of the duck egg pairs perfectly with the tangy hollandaise, creating a brunch centerpiece that feels indulgent yet approachable.

Tip: For extra-fluffy hollandaise, whisk in 1 tbsp warm water at the end to lighten the sauce.

Spiced Duck Egg Bhurji with Naan

This Indian-inspired scrambled eggs dish gets a rich upgrade with duck eggs and warm spices, perfect for scooping up with buttery naan.

Ingredients

• 2 tbsp ghee or unsalted butter
• 1 small yellow onion, finely diced
• 1 small green bell pepper, finely diced
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp kosher salt
• 4 duck eggs (or 6 large chicken eggs), beaten
• 2 tbsp chopped fresh cilantro
• Warm naan, for serving

Instructions

1. Heat ghee in a large nonstick skillet over medium heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally, until softened.
2. Stir in garlic, ginger, turmeric, cumin, cayenne, and salt; cook 1 minute until fragrant.
3. Pour in beaten duck eggs. Let set for 15 seconds, then gently fold with a spatula, scraping the pan bottom. Cook 2–3 minutes, folding occasionally, until softly set but still moist.
4. Remove from heat. Stir in cilantro and serve immediately with naan.

The duck eggs add a velvety richness that pairs beautifully with the earthy spices—think of it as scrambled eggs’ bolder cousin.

Tip: For extra tang, top with a squeeze of lime or a dollop of yogurt.

Pickled Duck Egg with Beetroot and Fennel

This vibrant, tangy pickled duck egg gets a sweet-earthiness from roasted beets and a refreshing crunch from fennel—perfect for elevating salads or charcuterie boards.

Ingredients:

• 4 duck eggs
• 1 medium beetroot, peeled and thinly sliced (about 1 cup)
• 1 small fennel bulb, thinly sliced (about 1 cup)
• 1 cup distilled white vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 1 tsp whole black peppercorns
• 1 bay leaf

Instructions:

1. Gently place duck eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat to a simmer and cook for 8 minutes. Transfer eggs to an ice bath to cool, then peel.
2. In a small pot, combine vinegar, water, sugar, 1 tbsp salt, peppercorns, and bay leaf. Bring to a simmer over medium heat, stirring until sugar dissolves (about 3 minutes). Remove from heat.
3. Layer beetroot and fennel in a clean 1-quart jar. Add peeled eggs, then pour warm brine over everything, ensuring eggs are fully submerged. Let cool to room temperature.
4. Seal the jar and refrigerate for at least 48 hours (up to 1 week) before serving. Slice eggs lengthwise to reveal their stunning pink-rimmed whites.

The beetroot not only dyes the eggs a gorgeous blush but mellows the vinegar’s sharpness, while the fennel adds a subtle licorice note. Tip: For extra crunch, toss the pickled fennel slices with orange zest and olive oil as a quick side salad.

Duck Egg and Mushroom Risotto

This creamy risotto gets a luxurious upgrade with earthy mushrooms and a silky duck egg yolk stirred in at the end—comfort food at its finest.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 8 oz cremini mushrooms, sliced
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 duck eggs (or chicken eggs if unavailable)
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. Add mushrooms and cook for 5–6 minutes until golden. Transfer to a plate.
2. In the same skillet, melt 1 tbsp butter. Add shallot and garlic, sautéing for 2 minutes until soft. Stir in Arborio rice, coating it in the butter, and toast for 1 minute.
3. Pour in white wine, stirring until absorbed. Add 1/2 tsp salt and 1/4 tsp black pepper. Begin adding warm broth 1/2 cup at a time, stirring frequently and letting each addition absorb before adding more (about 18–20 minutes total).
4. When rice is al dente and creamy, stir in Parmesan, remaining 1 tbsp butter, and cooked mushrooms. Remove from heat.
5. In a separate pan, fry duck eggs sunny-side up or to your preference.
6. Divide risotto into bowls, top each with a duck egg, and garnish with fresh parsley. Serve immediately, stirring the yolk into the risotto at the table.

The runny duck egg yolk enriches every bite, turning this risotto into an indulgent yet balanced meal. Tip: For extra depth, use a mix of wild mushrooms like shiitake or oyster.

Grilled Duck Egg and Asparagus Salad

This elegant yet simple salad combines rich grilled duck eggs with crisp asparagus for a dish that feels fancy but comes together in minutes.

Ingredients:

• 4 duck eggs
• 1 lb asparagus, tough ends trimmed
• 3 tbsp olive oil, divided
• 1/2 tsp kosher salt, plus extra for sprinkling
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 cup shaved Parmesan cheese
• 1 tbsp chopped fresh chives

Instructions:

1. Preheat grill to medium-high (about 400°F). Toss asparagus with 1 tbsp olive oil and sprinkle lightly with salt. Grill for 3-4 minutes, turning occasionally, until charred but still crisp-tender. Transfer to a plate.
2. Brush duck eggs lightly with 1 tbsp olive oil. Grill for 2 minutes per side for runny yolks (or 3 minutes for set yolks), keeping the lid closed. Let rest 1 minute before peeling.
3. Whisk remaining 1 tbsp olive oil, lemon juice, Dijon mustard, 1/2 tsp salt, and black pepper in a small bowl.
4. Arrange asparagus on plates, drizzle with dressing, and top with halved duck eggs. Garnish with Parmesan and chives.

The magic here is in the contrast: creamy yolks mingle with the bright dressing, while the smoky asparagus adds depth. It’s a salad that eats like a main course!

Tip: For easier peeling, shock the grilled eggs in ice water for 1 minute before peeling.

Duck Egg Shakshuka with Spicy Tomato Sauce

This rich, velvety shakshuka swaps chicken eggs for duck eggs, adding a luxurious depth to the classic spicy tomato sauce.

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp salt
• 4 duck eggs
• Fresh cilantro or parsley, for garnish

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium. Add onion and bell pepper; cook 5 minutes until soft. Stir in 3 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp red pepper flakes; cook 1 minute until fragrant.
2. Pour in crushed tomatoes, 1 tsp sugar, and 1 tsp salt. Simmer 10 minutes, stirring occasionally, until slightly thickened.
3. Gently crack duck eggs into the sauce. Cover and cook 5–7 minutes until whites are set but yolks are still runny.
4. Garnish with fresh herbs and serve straight from the skillet.

The duck eggs’ creamy yolks melt into the smoky tomato sauce, making every bite extra indulgent. Tip: Serve with crusty bread to soak up every last drop!

Thai-Style Duck Egg Stir-Fry with Basil

This vibrant stir-fry packs bold Thai flavors into a quick weeknight dish, with rich duck eggs and aromatic basil taking center stage.

Ingredients:

• 4 duck eggs
• 2 tbsp neutral oil (like avocado or vegetable)
• 3 cloves garlic, minced
• 1 Thai chili (or ½ serrano pepper), thinly sliced
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup packed fresh Thai basil leaves (or Italian basil in a pinch)
• 1 medium shallot, thinly sliced

Instructions:

1. Heat 2 tbsp oil in a wok or large skillet over medium-high heat. Add minced garlic, sliced chili, and shallot. Stir-fry for 1 minute until fragrant.
2. Crack duck eggs directly into the pan. Let them set slightly, then scramble gently with a spatula until just cooked but still slightly runny (about 2 minutes).
3. Add 1 tbsp oyster sauce, 1 tbsp fish sauce, and 1 tsp sugar. Toss to coat the eggs evenly.
4. Remove from heat and immediately fold in Thai basil leaves—the residual heat will wilt them perfectly.

The magic here? Duck eggs lend a creamier texture than chicken eggs, while the basil adds a sweet-peppery punch that balances the umami sauces.

Tip: Serve over jasmine rice and squeeze lime wedges on top for a bright finish.

Roasted Duck Egg with Garlic and Rosemary

This elegant yet simple dish transforms a duck egg into a rich, aromatic centerpiece with just a handful of ingredients.

Ingredients:

• 1 large duck egg
• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1 tsp fresh rosemary leaves, finely chopped
• 1/4 tsp flaky sea salt
• 1/8 tsp freshly cracked black pepper

Instructions:

1. Preheat oven to 400°F. Heat a small ovenproof skillet over medium-low heat.
2. Add 2 tbsp olive oil and 2 thinly sliced garlic cloves. Sauté for 1-2 minutes until fragrant but not browned.
3. Crack the duck egg into the skillet, then sprinkle with 1 tsp rosemary, 1/4 tsp salt, and 1/8 tsp pepper.
4. Transfer skillet to oven and roast for 6-8 minutes until whites are set but yolk remains jammy.
5. Serve immediately with crusty bread to soak up the garlic-infused oil.

The duck egg’s extra-creamy yolk pairs perfectly with the crispy garlic and woodsy rosemary for a luxurious bite. Tip: For crispier edges, broil for the final 30 seconds—just watch closely!

Conclusion

From savory breakfasts to decadent desserts, these 18 duck egg recipes prove just how versatile and delicious they can be! Whether you’re a longtime fan or new to cooking with duck eggs, there’s something here to inspire your next meal. Try a recipe, share your favorite in the comments, and don’t forget to pin this roundup for later—happy cooking!