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I’ve gone on record saying that I think duck meat is better than bacon, but you know what else is great? Duck eggs! And since omelets are easy, it only makes sense that I’d put together a duck egg omelet.
“But Raj,” you’re thinking, “are duck eggs different than chicken eggs?” I’m glad you asked. They sure are. In fact, my blog buddy Holley compared chicken eggs, duck eggs, and quail eggs (they’re so cute!). Aside from size — which isn’t everything — their nutritional values, taste, and behavior are all a little different.
Duck eggs are larger and, as a result of having thicker shells, they can stay fresher longer than chicken eggs. Duck eggs also have a slightly richer flavor, more omega-3 fatty acids, and more protein. As with chicken eggs, the nutritional content is dependent on what the duck eats. Ducks able to eat algae, grass, and spinach are going to produce more nutrient-dense eggs than ducks given poultry feed.
What we eat matters for us, too, which is why I start this duck egg omelet off with onion and mushrooms.
Pro-tip: there is also more albumen (egg white) in duck eggs, which make them great for baking: cakes and pastries come out fluffier.
As a bonus, many people who have allergies or sensitivities to chicken eggs are able to eat duck eggs without issue. That’s good news for a lot of people. So, let’s get into this duck egg omelet!
Duck Egg Omelet
Duck eggs are larger and stay fresher longer than chicken eggs. They also have a slightly richer flavor, more omega-3 fatty acids, and more protein.
- 1 duck egg
- 1/2 cup spinach shredded
- 1/4 cup basil diced
- 1/2 cup small onions cipollini or pearl
- 1 cup wild mushroom mix
- 1/2 cup cherry tomatoes cut in half
- 1 green onion diced
- 3 Tbsp duck fat or ghee, coconut oil, olive oil
- Salt and pepper to taste
- 1/8-1/4 cup leftover duck meat diced
- 10-15 spears of asparagus
- 1 cup mixed greens
- 1 orange wedged or sliced
Pre-heat oven or toaster-oven to 350 degrees Fahrenheit for the onions and mushrooms.
Melt duck fat, tossing onions and mushrooms in about half of the duck fat. Spread on a cookie sheet and cook in oven until onions are soft and mushrooms are soft with browned edges. Lightly salt.
In a mixing bowl, crack the egg and beat with a fork until uniform consistency. Mix in shredded spinach and basil. Season with salt and pepper.
Optional: In a frying pan cook asparagus in half of remaining duck fat on medium heat until soft, but still crunchy. Season with salt to taste.
Optional: Warm duck meat in non-stick or cast iron frying pan, then put aside.
Add remaining duck fat to the pan. When hot (on medium setting) pour in egg mixture. Allow to cook until almost solid, then flip to brown the other side.
Serve over mixed greens. Put tomatoes, mushrooms, onions, and duck meat on half of the egg, then fold the other half over top. Sprinkle top with green onions. Plate with asparagus and orange pieces.
No leftover duck meat in your house? Try making this roasted duck recipe, then use the leftovers for your omelet.