Shropshire baked duck eggs recipe

18 Feb

Shropshire baked duck eggsA chance encounter with a post on Twitter led to the development of a recipe which I have called Shropshire baked duck eggs.

Originally, I was going to sit down and write an article about which bedding to use for ducks, but as is the way of social media, I got distracted. I have already taken some photos of the ducks’ bedding so hopefully, I will come back to that topic soon.

But back to the eggs.

While surfing through Twitter I saw a super photo of Spanish Baked Eggs posted by Natalia Hartmann @NataliaRibe who had cooked it using a recipe from the Co-operative Food website, on Twitter as @CooperativeFood.

Obviously, as a producer of eggs I am always looking out for ways to use the duck eggs so I looked at the (nice and simple) recipe and thought it would make a good dinner idea – especially so as we have a nice little Co-operative Food store in the village. So I set out to make baked duck eggs for dinner.

After hand cutting some fresh grass for the ducks, I headed down to the store to pick up a jar of their tomato and chilli sauce and some chorizo, as called for in the recipe.

Now, our village isn’t very big and the Co-operative store is possibly one of the smallest I have ever been in so it wasn’t a great surprise that they didn’t have chorizo on the shelf. Well, they can’t stock everything in every store can they?

But inspired by Natalia’s photograph on Twitter, I wasn’t to be put off and to be honest, I like to come up with new recipes, so I saw the lack of chorizo as a challenge rather than a problem.

So this recipe below is the outcome. If you ever make it, I hope you enjoy it. We had it with a salad and some garlic bread. Very warming after coming in out of the cold after putting the ducks to bed.

Shropshire Baked Duck Eggs

300 g boiled potatoes, sliced
Half an onion, chopped
Clove of garlic, finely chopped
100 g smoked bacon lardons (or chopped rashers)
1 jar Co-operative tomato and chilli sauce
1 tablespoon hot paprika
1 teaspoon chilli flakes
3 abacot ranger duck eggs

Fry the bacon for a few minutes to extract the fat and add the onion and garlic and fry until soft and slightly coloured. Add the chopped potatoes.

Add the spices and stir in before adding in the jar of sauce. Heat through for a couple of minutes and then put into an ovenproof dish.

Make three indentations in the mixture and break an egg into each. Cover with aluminium foil and bake at about 180°C for about 15 minutes or until the eggs are cooked.

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