Duck eggs are safe to eat and are especially good for baking as they are larger and if your ducks can free range the yolks are richer from the grazing making the baking lovely.
Duck eggs have suffered in the past from a reputation of being a high risk salmonella carrier but I have read that the salmonella issue dates back to just after World War II times when a report on salmonella listed duck eggs as a food that carried salmonella risks.
All eggs – chicken, duck, quail and guinea fowl to name a few, can all carry salmonella. We need to remember to cook the eggs thoroughly and make sure that when we are baking with them and crack the eggs that surfaces are wiped so that any uncooked egg is wiped away.
If you keep ducks or are interested in keeping ducks then check out the books shown above about keeping ducks which are informative and excellent for the beginner and a handy reference for the more experienced duck keeper.
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