Thanks to foxes I have a shortage of chook eggs and a surfeit of duck eggs. I have found through trial and error that you can use duck eggs in exchange for chook eggs, about 1 duck to 2 chook eggs, BUT the duck egg is higher in fat. It's best to cut down the butter in your recipe if using duck eggs, just by about 10-20g depending on how many eggs you use. This works very well for cakes, otherwise they take too long to cook, and can be a bit heavy. Now, duck eggs taste different, and smell different, too. So I don't like 'em scrambled or poached or fried, but in a quiche or frittata they really come into their own. Try this: one portion of savoury short pastry made with duck egg yolk and cutting down the butter by 20-30g depending on the size of your duck egg. Make the pastry as usual, blind bake etc. Make the filling: the white of the duck egg, plus two more duck eggs lightly beaten, add a teaspoon of fresh herbs like oregano and sage, line your pastry case with fresh spinach, pour in the egg mixture, drop in some fetta cubes, blanched esparagus and peas, slivers of mushroons and sprinkle with murray river pink salt and cracked pepper. Arrange cut side up some halved cherry tomatoes around the side. Make a cutout of remaining pastry to put in the middle (i cut out ducks kissing each other in a nod to my lovely husband and our prolific ducks) and bake until set. Serve with a tossed green salad (rocket, spinach, cress, endive, cucumber) with balsamic and home pressed olive oil! Unfortunately, duck eggs do not taste that great as pavlova OR custard..... any other ideas?