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Duck- Duck- Egg!

This morning I received a very special surprise- my weekly delivery of goat's milk arrived early, and along with it an egg carton with 4 pristine duck eggs inside.

The eggs were the palest cream in color, and the shells were smoother than any poultry egg I had ever IMG_0064 held. My husband and I have been eating free-range eggs from a farm we trust (Full Circle Ranch in Potterville, MI) for several years, so we're used to being amazed at the beauty of a truly as-nature-intended-it egg, but I was struck by the duck eggs' simple grace.

Turns out Full Circle RAnch just added 6 Pekin Ducks to their large flock of laying hens, and Jake and I were some of the first customers to taste the delicous additions. I fried the eggs one at a time in my cast iron skillet, since they were larger than my largest of hen's eggs and my pan was relatively small, and besides being a tad pale in the yolk, the eggs were nearly indiscernible from chicken eggs.

They served as a delicious breakfast, and knowing they came from some happy ducks out in pasture made them even more appealing.


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Anna Kaschner

This week in NOISE


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