It's a worry!
I'm not the most talented cook, but I've always loved baking - that was until my celiac diagnosis five years ago and my egg allergy completely spoilt some of my favourite meals (eggs benedict, anyone?) and rendered cake and bread-making an exercise in frustration rather than delight.
Sometimes though, an afternoon in the kitchen is just what I need. Forget the fact that it's 36 degrees (yes, positive!) and still climbing outside and the aircon is struggling to keep the house even vaguely habitable; forget also the fact that I have more bag orders than I know what to do with - this afternoon I decided to slave over a hot stove.
I must be nuts, right?!
Home-made lemon curd. Yum!
Just before I left for Germany I discovered a source of duck eggs and tried one, not really sure if I'd be OK or not. As luck would have it, not only did I not react to it, but it tasted wonderful - much richer than a hen's egg.
Since then I've been mulling over things I need to try out with duck eggs. Eggs Benedict is high on the list (with a gluten-free muffin) closely followed by meringue, but I kept coming back to lemon curd. So this afternoon I consulted my culinary goddesses, Delia and Nigella, and concocted not very scientifically a recipe for lemon curd using duck eggs (they're huge - makes it all guesswork!). I've added the recipe to Tasty Kitchen if anyone wants to know how to make it.
Just waiting now for the official lemon curd taster to get home from work! But I can confirm that when I scraped out the bowl (I wouldn't want to be accused of being wasteful!), it tasted pretty good!