Duck Eggs in France

(Doug) #21

I may be missing something, but for me it comes down to two ways. Fried = good stuff. Boiled, though = so slimy it is likely from another world.

(You've tried everything else; why not try bacon?) #22

Nope. Just, nope! :scream: :rofl::rofl: :bacon::bacon:

(Bob M) #23

I’ve had it boiled where it was good, but it has to be cooked perfectly. A minor amount of overcooking, and it’s terrible.

It’s like liver to me: seared on the outside and basically raw inside = great; overcooked = leather.

(Robin) #24

I would join you in a roasted cashew stupor. No control with those. Or macadamias.

(Ronald Weaver) #25

We’re in the west near Nantes… but on the right side of the Loire !.. Well, that’s a sound explanation, I can understand that. Taste funny ? We’re all different aren’t we ?

(Ronald Weaver) #26

The milk I get is straight from the cow. She’s called Hermione. No processing at all.

(Doug) #27

Growing up, we had ducks - originally just a female and male pair. I remember liking duck eggs to eat, but not if they tasted any different than chicken eggs; this was 50 years ago. If anything, duck eggs seem a little creamier - perhaps higher yolk volume versus white, or some textural difference in the yolk itself?

#28

Once I knew a cow (it was the neighbour’s), she was called Orange. Mom called her Orange Flower when she wanted to suck up to her :wink:

Cashew is way too sweet and not crunchy enough for me. But nuts are nice even if they are weirdos growing below an apple and my SO loves them and it’s a vital ingredient for our chocolate so I eat a few per year. Nice when roasted, I just strongly prefer the way cheaper peanuts. And I avoid them as that is the only one I managed to get addicted. Other nuts are fine, I use them in moderation in the right dishes. I don’t even put peanuts into dishes, they go into my mouth directly.
But carnivore helped and I can eat 0 or 0.5g of it now. Almost always. I have wilder times with 20g… Much better than my old and very frequent wilder days with 100+…

And I like my liver well-cooked. I hate raw liver and if it’s pink, it’s raw to me. It’s perfectly tender when brown.

And sadly I can’t be nostalgic about duck eggs as I never ate one. But I fondly remember the rare duck liver from my childhood. That was good stuff. Unlike the soft chicken liver, I ate it by thin slices and cold. It was firm (not hard, it’s liver and fowl at that. as it’s possible to make pork liver hard. not easy but I thought it IS kind of hard, no matter what while I didn’t cook it myself) and very tasty.