It's been said a million times or more, but as each new year cycles on, the human cannot help acknowledge the various firsts; the frog spawn, the primrose, and now the first duck egg.
I have a faithful troupe of Aylesburys, a fabulous meat breed but not so generous with their eggs, unlike the highly productive Khaki Campbell. Even so, these Jemima Puddleducks have been holding on to their eggs as if I might want to eat them; there has been not one egg for several months.
Having got used to the fabulousness of a duck egg, I really don't enjoy the comparative blandness of a hen's, so it was with glee that I retrieved this from the duck house this morning. And no, ducks don't lay cob nuts or almonds; I was trying to achieve a sense of scale so that you too could enjoy the glory of this king sized special.
And as a wee postscript, and with a mind half on primroses, my Good Things in England book has a recipe for primrose vinegar:
Boil 30 quarts of water with 12lbs of brown sugar for ten minutes. Before it is cold add a peck of primrose petals. Cream an ounce of compressed yeast with a little sugar and let it work for a few days before adding it to the primrose mix. Put the mix in a barrel and keep it close and near the fire. Let it stand for a year.
If anyone knows a good use for this, do let me know. It sounds a bit like the recipe that says boil a cormorant with a stone. When the stone is soft, the cormorant is cooked.