This duck egg scramble is so easy that it hardly needs a recipe, however I do have one or two tips to help you get the most out of your rich, creamy duck eggs. Quality of ingredients is my biggest focus for this dish.
2 tablespoons salted butter
2 duck eggs, lightly whisked
1 sprig fresh flat leaf parsley
salt and pepper, to taste
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In a cast iron frying pan over a medium heat, melt 1 tablespoon butter and pour in the duck eggs. Move the eggs around just a little and cook for about 2 minutes, or to taste. The key is to not overcook them.
Transfer the eggs to a warm plate and garnish with the remainder of the butter and a sprig of flat leaf parsley. Season and serve immediately.