Did you know…Duck eggs can be used in all the same ways as a hen egg!


Duck Eggs can be used in all cooking activities in the same way as hen eggs. With a fuller, richer flavour the results are outstanding. They are as straightforward to use as any other egg but will add an extra sparkle to your meals.

To inspire customers, Watercress Lane have published a set of stylish recipe cards to show how our delicious product can so easily be turned into a mouth-watering gourmet dish.

The easy-to-follow recipes demonstrate that some foods, such as cakes, pavlovas and custards, are tastier and better results are achieved, while the fresh full flavour of duck eggs makes more ambitious combinations such as seasonal asparagus, goats cheese or, for the more adventurous, smoked eel, an incomparable flavour experience.

Duck egg pavlova with cream & summer fruits

Duck eggs make superbly crisp and light merigues. This classic summer version is very easy to prepare and will keep for as long as you can resist the temptation………..30 mins preparation / serves 6


3 Watercress Lane Duck Egg whites

175g caster sugar

275ml whipping or double cream

350g prepared raspberries or other soft fruits

icing sugar to dust


1. Pre-heat the oven to 150’C / gas mark 2 and line a lightly oiled baking tray with parchment.

2. Place the egg whites in a large clean bowl and whisk until they form soft peaks. Then add the sugar, about 25g at a time, whisking until it’s all combined and the mixture is thick.

3. Spoon the mixture onto teh baking sheet to form a circle about 20cm in diameter and add extra spoonfuls around the edge to form a lip.

4. Place in the oven, then immediately turn down the heat to gas mark 1, 275’F (140’C) and leave it to cook for 1 hour.

5. Turn the oven off but leave the pavlova inside until it’s completely cold.

6. To serve, peel off the paper and place the meringue on a serving dish. Spread the whipped cream on top, arrange the fruit on the whipped cream and dust with a little sifted icing sugar.

Portugese duck egg custard tart

Perfect warm or chilled, these delicious caramelised custard tarts are sweet and crisp and just melt in your mouth….40 mins preparation and cooking.


300g ready-rolled puff pastry

3 Watercress Lane duck egg yolks

125g caster sugar

30g cornflour

seeds from 1 split vanilla pod

175ml full-fat milk

225ml double cream

plain flour & icing sugar for dusting


1. Pre-heat oven to 180C/gas mark 4

2. Heat the egg yolks, sugar and cornflour over a low to medium heat, whisking continuously until thickened

3. Add the vanilla seeds, milk and cream in a thin stream, whisking continuously, until the mixture is thick and smooth

4. Remove from the heat and cover with cling film to prevent a skin forming

5. Roll out the puff pastry onto a clean work surface lightly dusted with flour and icing sugar. Cut in half, place one sheet on top of the other, roll up like a Swiss roll and cut into 1.5cm slices

6. Roll each pastry slice into a 10cm disc and press into the wells of a greased muffin tray

7. Fill each well 2/3 full with cooled custard, sprinkle with caster sugar and bake for 18-20 minutes until the custard has set and the pastry is crisp and golden-brown

Scrambled duck eggs with smoked eel

he smokey eel combines perfectly with the richness of the duck eggs and cream. For extra luxury top with herring caviar…….

10 mins preparation / serves 4


2 finely chopped shallots

180g smoked eel

50g butter

1 x 142ml pot double cream

3 Watercress Lane duck eggs

200g mixed salad leaves

100ml vinaigrette


1. Cut the eel into 1.5cm chunks. Gently fry the chopped shallots in the butter for a few minutes until soft. Add the cream, bring to the boil and season.

2. Crack the eggs into the cream and cook over a low heat for a minute or so, until the egg white starts to coagulate. Take the pan off the heat and stir it all together, letting the residual heat cook the egg into a creamy scramble.

3. Dress the salad and put in the centre of the plates. Top with the scrambled egg and 6 slices of eel.

Broccoli soup with ducks eggs, goats cheese and parmesan crisps

Rich, creamy and bursting with flavour. The crispy parmesan and tangy goat’s cheese perfectly balancing this healthy soup…

30 mins preparation / serves 2


350g broccoli, cut into florets

1 tbsp vinegar

2 Watercress Lane duck eggs

110g soft goats’ cheese

350ml double cream

40g parmesan, grated

2 tbsp extra virgin olive oil

2 tbsp flaked almonds, toasted


1. Boil the broccoli until tender, then drain and put into a food processor with 3-4 ladles of the cooking water. Blend the broccoli to a very smooth purée – it should be quite thick and velvety

2. Puree the goats cheese with 50ml of the double cream then stir in the remaining cream until thin enough to coat the back of a spoon

3. Poach the eggs for 2-3 minutes and drain

4. Sprinkle half of the grated parmesan in a small pile in a hot non-stick frying pan and cook until melted and golden. Allow to cool then repeat for 2nd crisp

5. To serve, pour some soup into two bowls and place a drained duck egg in the centre. Spoon some goats’ cheese cream over each egg and season with freshly ground black pepper. Place a parmesan crisp on top, drizzle with the extra virgin olive oil and sprinkle with flaked almonds.

Baked duck egg with chorizo, piquillo peppers and asparagus

A delicious tapa that can be easily put together in advance and then simply baked in the oven….

30 mins preparation / serves 6


6 English asparagus spears, trimmed and ends peeled

extra virgin olive oil

3 piquillo peppers from a jar, drained and finely sliced

120g spicy chorizo skinned and finely diced

3 Watercress Lane duck eggs


1. Pre-heat oven to 160C/gas mark 3

2. Boil the asparagus spears for 2 minutes in salted water

3. Remove asparagus and refresh in cold water to stop the cooking process. Cut each spear in half lengthwise and then in half across the middle

4. Grease 3 small, ovenproof dishes with some extra virgin olive oil. Divide the piquillo peppers, asparagus and chorizo equally between them and crack a duck egg into the centre of each dish

5. Season well and bake for 15–18 minutes until the chorizo is cooked, the egg whites are set and the yolk is hot but still runny.