Poultry
Mallard
A tier
Mallard eggs are creamy to pale green-buff, smaller than heavy domestic duck eggs, with a pronounced wild-duck flavour when from free-flying or pure mallard stock. Yolks are rich; whites can carry more aroma—use very fresh eggs for gentle dishes. Farmed mallards for release may supply eggs in season. Excellent for cooks seeking a gamier duck egg than Pekin.
Also known as: Mallard egg, Wild-type mallard egg
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History
Wild mallard eggs were foraged under traditional seasonal rules in many cultures.
Decoy and farm mallards produced eggs for rural tables.
Game farm mallards laid eggs mainly for incubation.
Specialty suppliers occasionally sold mallard eggs to restaurants.