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Duck Egg Omelet

By April 24, 2018Recipes
Reading Time: 3 minutes

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.

Paleo Duck Egg Omelet

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.

Paleo Duck Egg Omelet

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!

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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.

Category Breakfast, Paleo
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Raj Parsad

Ingredients

  • 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

Optional Ingredients:

  • 1/8-1/4 cup leftover duck meat diced
  • 10-15 spears of asparagus
  • 1 cup mixed greens
  • 1 orange wedged or sliced

Instructions

  1. Pre-heat oven or toaster-oven to 350 degrees Fahrenheit for the onions and mushrooms.

  2. 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.
  3. 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.
  4. 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.

  5. Optional: Warm duck meat in non-stick or cast iron frying pan, then put aside.

  6. 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.

  7. 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.

Recipe Notes

No leftover duck meat in your house? Try making this roasted duck recipe, then use the leftovers for your omelet.

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Raj Parsad
A former pharmacist, Raj is driven to promote healthy lifestyle choices and is currently focused on food. His experience in the pharmacy caused him to question the role of the standard American diet (SAD) in chronic diseases. Noticing improvements in his own body while traveling and experiencing local cuisine in Southeast Asia, Raj was inspired to further investigate information about health and food.

After a thirty-day paleo challenge and some reading, Raj adopted the paleo/gluten-free/real food lifestyle as the basis of his healthy nutrition philosophy.

Soon after meeting, he and his friend Holley started the paleo/gluten-free/real food recipe blog, The Primal Desire. The Primal Desire contains delicious recipes made up of healthy and fun flavor combinations. They believe if food doesn’t taste good, it doesn’t matter if it’s good for you. The website has allowed the team to reach a much larger audience and to be an inspiration and healthy influencer.

Raj and Holley have published an eBook, I’m Hungry! What Should I Snack On?, containing fifty recipes to help people succeed at changing their diet, whether through the Whole Life Challenge or other challenges, New Year’s resolutions, a new diagnosis such as celiac disease, or just wanting to improve their general health and nutrition.

In his “spare time,” Raj constantly brainstorms ideas to conquer the world and make lives better, causing endless laughter, traveling, eating all the things, and planning for the zombie apocalypse.

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