Our Free Range Duck eggs.
Duck eggs are more suitable for certain recipes than other egg types because they have a richer taste and a higher fat content in the yolk. Therefore they work well in baked products.
Due to the larger yolk, duck eggs are significantly higher in both fat and cholesterol than chicken eggs. They also are higher in protein and have a higher concentration of omega-3 fatty acids. This makes them a favourite among paleo dieters, who seek high-fat foods.
I use these duck eggs to make the most amazing lemon drizzle cake. I hope to use them soon for my Christmas Cake as I imagine the enhancement from hen eggs will be noticeable.