Ooooo!! Nom nom nom! Duck eggs!
Salted duck eggs, for sure. Maybe pickle them... but I've never tried to pickle a duck egg, they're pretty oily but the vinegar *should* cut right through that. Hmm... if you pickle them, let me know how it turns out!
Also quiches... quiches, quiches, quiches! Make little mini-quiches for snacks or lunch, use up veggies or fresh herbs that are about to turn on you. That overcooked ham that no one will touch for leftovers? Quiche it! Just got a *GREAT* deal on 10 lbs. of some sort of winter veggie that you couldn't pass up? Quiche it!
Find yourself a basic quiche recipe that you like, don't forget to pre-bake the pie crust and freeze the quiche. You can freeze quiche for a month unbaked and up to two months baked.
To freeze unbaked: prepare the quiche as per your recipe just don't bake it, put it on a level surface in your freezer. When it hardens thoroughly, remove from freezer and wrap completely in foil or parchment paper, place into a freezer bag and seal tightly. Label it and keep for up to a month.
To freeze baked, follow the same directions except go through with baking time and then freeze, wrap and store.
To cook, DO NOT THAW, place quiche from freezer directly into the oven. Add 10-20 minutes of cooking time for an unbaked quiche. For a baked quiche, cook in a 350 degree oven for 25 minutes or until warmed thoroughly.
Salted Duck Eggs
1 doz. fresh duck eggs
1 1/2 c. sea salt (for mild taste)
5 c. warm water
Scrub your eggs gently but thoroughly. Do not use soap as the membranes in the eggs are still permeable enough to affect the taste of the brine.
Mix the salt in with the water until completely dissolved and add your eggs. Be sure to choose a container you won't miss for a month or longer depending on your taste (I like to use plastic gallon-size milk or juice cartons with the top cut off). Add your eggs to the water.
To weight your eggs down, fill a plastic bag (quart or gallon depending on the size of the mouth of your container) with tap water, squeeze out the air and place on top of the egg/water mix. The bag should rest low enough to keep the eggs in the salt water but not so much as to crush the eggs.
Now... put it somewhere dark and out-of-the-way and wait about a month. To test to see if the eggs are salty enough for you, just take one out and boil it. If you like it, boil them all and keep them in the fridge for up to a year. If not, just keep them in the salt water for another week and try again.
Most of the time I just eat these as-is but sometimes I top my salads with them, crumble them and toss them in with my scrambled chicken eggs in the morning, mix with ham (or tuna) and some mayo for a creamy sandwich... just about anything.
Breakfast Egg Bake
This is one of those "eh... put everything and the kitchen sink in it" recipes that usually drives me bonkers (I like my measurements, thank you very much!) but with breakfast I'm not really even thinking about being human let alone measuring things that early, hehe! Most of the time I prepare all the veggies and seasonings the night before, put them in a ziploc bag so that in the morning all I have to do is crack the eggs, stir in the mixings and put it in the oven.
3 duck eggs (or 5 chicken eggs)
1 c. of milk
An over sized handful of meat (ground beef from the night before, cubed ham, bacon, cooked sausage, leftover pot roast... you get the idea)
An over sized handful of veggies (cooked corn, green beans, frozen hashbrowns, spinach...)
A handful of cheese
Salt and pepper
Combine all ingredients in an oven-safe dish (I use a 9" round but a 9"x13" baking pan works, too) and bake for 35-40 minutes on 350 degrees or until eggs are set.
If I put this on just when I wake up, I have just enough time to foist my morning-hating hubby out of bed, drag him kicking and screaming into the shower and have him dressed and presentable right about the time it's coming out of the oven, lol.
Half is gone after breakfast and if the other half makes it past lunch time it usually falls victim to night-time snacking.
Hope these help!