Our duck eggs have large, pert, rich orange yolks. The eggs come from free-range ducks that forage for their food (snails, bugs, worms, etc.) in rice paddies in Batangas.
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Our free-range duck egg on the left, an organic chicken egg on the right. The duck egg has a larger, deeper colored yolk. The organic chicken egg purchased at the supermarket has an impressively perky yolk, so it's still pretty good. Both have nicely defined two separate layers of white.
Here's the color of the duck egg yolk compared to an orange and a mango.
Our duck eggs' yolks come in varying shades of orange, as expected from wild foraging free-range ducks. We regularly consume these duck eggs ourselves and monitor the yolk color to ensure that it's orange. We've found that there are occasionally one or two yellow yolks in every dozen.
Duck eggs contain more nutrients compared to chicken eggs. The orange egg yolks are from carotenoids, indicating that the ducks are truly pastured and able to forage for wild food such as bugs. We proudly note that our duck eggs are not only nutritious, but also very delicious, with a similar taste to chicken eggs, except slightly richer and creamier. They can be prepared and consumed in any way that a chicken egg can.
If you compare 100g of an average duck egg to 100g of an average chicken egg, you'll find that the duck egg is higher in:
The duck egg also has a more balanced ratio of omega-3 and omega-6 fatty acids, with more omega-3 and less omega-6. This data comes from the USDA, as compiled here (duck egg) and here (chicken egg). No information was provided about the kind of farms these eggs came from, but most commercial eggs come from factory farms, where birds are raised in crowded confinement and supplied with nutrient-deficient food, synthetic hormones, and antibiotics.
Studies on free-range poultry indicate that birds allowed to live in ways that express their natural behavior (clean green outdoor access, omnivorous diet of wild food) are healthier. They lay eggs that are richer not only in egg yolk color (deep orange, not pale yellow) but also in:
These studies have been compiled at this webpage that discusses the health benefits of pastured animal products.
If you are concerned about cholesterol or fat content, you may want to take a look at the work of nutritional scientist Chris Masterjohn. Cholesterol is an essential nutrient that assists in functions such as learning and memory. The idea that dietary fat is to blame for heart disease is being challenged by recent research, such as this study by nephrologist and scientist Uffe Ravnskov examining the fallacies of the lipid hypothesis.