Duck egg & avocado burrito

Ingredients 1 avocado, 1 duck egg, goats cheese, tortilla

Serves: 1 preparation: 10 minutes


There is very little in this world nicer than a just hard boiled duck's egg, still hot when combined with avocado. The creamy taste and soft texture goes perfectly with a mild chevre and a sprinkling of black pepper. A perfect lunch.


1) Boil the egg for 8 minutes in hot water, then carefully remove it and press it against a firm surface to crack the shell and make it easier to peel.


2) Whilst the egg is hot, cut the avocado in half and remove the stone. Scoop the flesh from the shell and cut into chunks.


3) Add to the tortilla with some pepper and room temperature goats cheese and wrap it up - to fold the burrito, take the left and right side and lift to ensure the contents are dead centre, then first fold the bottom over the contents, then the left and right sides and tuck in the top.

Dippy duck egg

Ingredients Duck egg, asparagus

I love asparagus, particularly with hollandaise but sometimes, I just crave simplicity!


1) Trim your asparagus and either grill, steam or parboil it for 2-3 minutes


2) The perfect boiled egg usually takes 4-5 minutes depending on the size and freshness of the egg. I boiled this duck egg for 5 minutes - a good indication is   if you take the egg out of the water and the water immediately evaporates from the shell.


3) Lop the top from your egg, then dunk the asparagus in. Mmmm dippy goodness.

Leek & duck eggs en cocotte

Ingredients 2 duck eggs, half a leek, butter, parmigiano, bread.

1) Slice the end off a leek and then cut the leek in half (widthways) and then in half (lengthways). Peel the layers of leek away and sautee in a pan with a little butter, using a wooden spatula to flatten the leek slices so they soften as strips and not tubes.


2) Use the strips to line a ramekin (be careful not to burn your fingers, but do add them whilst hot rather than allowing them to cool down. around the sides and bottom, then crack a duck egg into the ramekin.


3) Bake in the oven for a few minutes. The trick is for the white of the egg to become solid but for the yolk to remain liquid, like a poached egg.


Serve on toast.