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The Local Food Report
As we re-imagine our relationships to what we eat, Local Food Report creator Elspeth Hay takes us to the heart of the local food movement to talk with growers, harvesters, processors, cooks, policy makers and visionaries

Duck Eggs - That's More Eggage to a Dozen

Photo by Ali Berlow

Duck eggs are an underutilized, often unrecognized and an underestimated local food. But they're mighty! Just as wonderful as fresh-from-the-farm chicken eggs, and especially good in baking. Meet Jefferson Munroe, a farmer on Martha's Vineyard, who is raising a flock of ducks specifically for their eggs and...for fun.


Duck Egg Pound Cake with Allspice  

Credit Photo by Ali Berlow
Duck egg Pound Cake

Inspired by Hank Shaw (http://honest-food.net/ ) the author of ‘Duck, Duck, Goose’. In this recipe I substituted coconut oil for the duck fat only because I didn’t have it in my pantry at the time of baking. The crumb was still tight, dense and moist and the coconut oil added another layer of sweetness. You may want to reduce the sugar a bit according to your taste. I can’t wait to try it again with duck fat for full-on duck effect.

Hint: Baking with room temperature egg and butter ensures you’ll have an easier and more even whisk for the mix.


Unsalted butter or duck fat for greasing a loaf pan

4 duck eggs

3/4 cup sugar (or less depending on your tastes)

3 tablespoons olive oil

7 tablespoons duck fat, melted and cooled (I substituted coconut oil here)

1 tablespoon allspice

1 1/2 cups cake flour

1 tablespoon baking powder

Healthy pinch of kosher salt


Preheat the oven to 325°F. Grease a 9-inch loaf pan with fat: butter, duck fat or coconut oil.

Wash down your duck eggs if necessary. Crack them one at a time in a teacup for inspection (fertility-factor). Then one at a time, put them duck eggs into a large mixing bowl and whisk. Add the sugar and beat with a whisk until well combined and slightly frothy. Drizzle in the oil and cooled duck fat (or coconut oil). Continue to stir the mixture.

In a second bowl, whisk together the flour, baking powder, most of the allspice (set aside some for topping) and salt. Using a whisk, stir the flour mixture into the egg-fat mix until combined.

Pour the batter into the prepared pan and bake for 50 minutes. Test for doneness with a toothpick into the center of the cake, and if it comes out clean, the cake is ready. If not, bake for another 10 minutes. Overbaking will lead to a dry crumb.

Let the cake cool in the pan on a cooling rack for 5 minutes then turn it out onto the rack. Slice and eat warm or at room temperature. Also keeps well when wrapped tight.

 This episode first aired on December 17, 2015

Ali Berlow lives on Martha's Vineyard and is the author of "The Food Activist Handbook; Big & Small Things You Can Do to Help Provide Fresh, Healthy Food for Your Community." Foreword by Alice Randall, Storey Publishing. You can reach her at her website, aliberlow.com.