If you cook a duck egg and expect it to look and taste like a big chicken egg you will be disappointed. The texture of a duck egg is a bit different than a chicken egg prompting reports that duck eggs are “rubbery.” The increased protein and fat content of duck eggs make them richer, which in turn makes them particularly suited to baking, especially desserts.
There are many negative consequences of our industrial agriculture system. The poultry industry relies on monocultures of monotypic birds which push the other breeds into a downward spiral of lower numbers, lower meat and egg production, inbreeding, and finally extinction….
Poultry, as defined by the American Poultry Association, includes chickens, bantam chickens, ducks, geese, turkeys, and guineas (American). The American Poultry Association, also known as the APA, mostly only includes domesticated species. In ducks the APA includes the mallard derived…
