Chef Works Wonders with Duck Eggs

Although we sell chicken eggs here at the farm, we also raise ducks—and have the lucky privilege of enjoying duck eggs. There are lots of lovely recipes to be found: Jamie Oliver has been my go-to for these, while Jim Lahey tosses them on a pizza (with asparagus and in "My Pizza"). Yotam Ottolenghi uses them often, but I find his recipes often include ingredients that are not close at hand—or easy to find. David Cohen, however, embraced the challenge and turned out two recipes (that he loved) just like that (that is "sort-of-"David," isn't it?). The first was duck eggs with white sardines (he mentioned that eggs and sardines are always a great match). He'd intended to layer asparagus, but the day did not provide a good batch of fresh asparagus to work with—next time. The second was baked eggs with spinach and mushrooms. He briefly explained the ingredients and process, but then directed me to some similar inspiration at Enjoy the photos and give these recipes a whirl.  Thanks so much David! (Photos are not respective.)