[Sca-cooks] It's DUCKS ;-)

[Susan Fox]

Urtatim wrote:

> Now i have no problem with duck eggs per se. But i know that you 
> wouldn't want to use the ones i had in Indonesia in your cakes, 
> meringues, or icings. The mere thought makes me say "Eew!"
>
> See, just how "tasty" duck eggs are depends in part on what the ducks 
> have been eating.
>
> I accidentally purchased some duck eggs when i live in Jakarta. The 
> flavor wasn't "bad", just unexpected, since i thought they were just 
> large chicken eggs. They clearly had the flavor of a more... hmmm... 
> aquatic environment than chickens live in.
>   
Hmmm.  Good point.  What goes in, must come out. 
>   
>> And what a deep golden mayonnaise and
>> hollandaise they must make.
>>     
>
> The Jakartan duck eggs might have been good for this, especially if 
> these sauces were used on an aquatic protein substance, i.e., with 
> fish or shellfish.
>   
Hey now that actually sounds promising, but I'm one of those wacky 
anchovy lovers.

Selene