1 tsp baking powder

225g castor sugar

2 organic duck eggs

150g butter melted

350g apples peeled and sliced (windfalls will do)

25g Flaked almonds

1. grease 20cm loose-bottomed cake tin.
2. mix flour, baking powder, sugar, eggs and melted butter.Spread half mixture in tin.Thickly slice apples mixture piling mostly in the middle.
3. put remaining mixture over apples.
4. Sprinkle with almonds.
5. cook in preheated oven 170 degree 45 minutes until golden and shrinking away from side of tin.
6. Dust with icing sugar and serve warm with cream.

To make this really easy dish all you need to do is bring a pan of water to the boil, add Elsa’s organic duck egg and boil it for 6 minutes for a soft, creamy yolk. You should really use a separate pan for the asparagus, again bringing the water up to the boil then adding the asparagus once you’ve trimmed the woody ends, then boiling it for about 3 minutes. Remove the asparagus from the pan, cut the top off the egg, add a little sea salt and voilà – a sublime lunch for one.

It’s loooovly!!!!!!!!!!!!

Ps look out for us meeting customers at Darts farm this Saturday 23rd April.

1pt distilled malt vinegar

6 garlic cloves. peeled

1oz pickling spice

small piece of orange rind

blade of mace

Bring to boil and simmer for 10 minutes, strain and cool. Then fill wide neck jar with hard boiled duck eggs and cover with the cooled pickled vinegar. To hard boil duck eggs place in cold water, bring to boil for 15 minutes. Cool and peel.

Store the eggs for a few days until pickled.

Beer and crisps optional!

Posted by Mum

This makes a creamy lemon curd perfect on toast or for filling sponge cakes. I use this when we have lots of eggs in the spring. Try ringing the changes and try orange curd by substituting the lemon for a large orange.

1 Organic Duck Egg

1 Large organic lemon

75g (3oz) Castor sugar

50g (2oz) Butter (salted or unsalted)

1. Cut butter into small pieces, place in large glass bowl with lemon rind, lemon juice, egg and sugar.
2. Put bowl over saucepan of simmering water.
3. Stir until the mixture thickens and if you lift a spoon out you can see a trail across the surface.this should take around 20 minutes.
4. Pot into clean glass jar or dish.
5. keep refrigerated and use within 5 days.

posted by MUM!

Posted by Percy and Mum

Heat 1 pint milk in the microwave to steaming. Whisk 1 large Elsa’s Organic Duck Egg (double yolkers are great to use) with 3 tbsp plain flour, 3 tbsp castor sugar and half tsp vanilla essence. Continue whisking as you pour in the hot milk. Tip in 20z chocolate drops or squares of chocolate broken up. Heat in microwave for 4 minutes whisking after each minute until custard is thick and creamy.

Serve hot with bananas or use cold in a luxury trifle. If you are boring and want plain custard omit the choc drops.

Posted by Mum but tasted by the Famous Five

posted by Dora

Organic Duck eggs have now have quite a fan base and are available from lots of different shops. We have a new flock of young ducks that are just coming into lay so we are looking for yet more outlets to supply.

The children still collect the eggs and help wash them, but we have now managed to buy a fantastic egg washing machine that uses high pressure jets to clean the eggs. This means that, unlike other companies, we only use water to wash and not chemicals.

Percy washing eggs in his pyjamas

Shutting the ducks in at night is now slightly easier with Pia the Huntaway puppy that is being trained to round up the sheep and ducks. She is still at the stage that Elsa has to out run with her, but she is learning fast.

Now i have found the password I will have to start posting some more recipes for our beautiful eggs, but to keep you going remember it only takes 6 minutes to boil a duck egg.

Look out for our next project coming soon!!