Duck eggs are higher in fat, cholesterol and protein than chicken eggs. They add an unmistakable richness and a slightly heavier flavor to dishes. More differences:
● They’re usually significantly larger, although the size can vary. Most I’ve seen are equivalent to an extra-large or jumbo chicken egg. My rule: I substitute one-for-one in any recipe that calls for three eggs or fewer; any more than that, I use three duck eggs for every four chicken eggs.
● Their shells are thicker and harder. I usually crack chicken eggs on the counter to avoid sending small shell pieces into the eggs, but I use the side of a bowl or a sharp counter edge when cracking duck eggs.
■Because they have more protein, they cook up firmer and provide more lift to cakes and other baked goods.
■They’re usually more expensive. Daniel Shirk of Pecan Meadow Farm sells duck eggs for $6 a dozen, compared with $5 a dozen for chicken eggs.
Duck eggs are available at some area Whole Foods Markets and from farmers at these markets and others:
Pecan Meadow Farm,
14th and U Farmers Market, Saturdays 9 a.m.-1 p.m., starting May 5.
Twin Post Farm,
Meridian Pint, 3400 11th St. NW, 11 a.m.-1 p.m. on April 28; Columbia Heights Community Marketplace, Saturdays 9 a.m.-1 p.m., starting May 12.
FreshFarm Market by the White House, 810 Vermont Ave. NW, starting May 3.
Dupont Circle FreshFarm Market, 20th Street NW between Massachusetts and Connecticut Avenues, Sundays, 8:30 to 1 p.m.
Many Rocks Farm Products,
Silver Spring FreshFarm Market, Ellsworth Drive between Fenton Street and Georgia Avenue, Saturdays, 9 a.m. to 1 p.m.