Duck eggs can be cooked as you would chicken eggs (fried, scrambled, poached, etc) and are highly prized for use in baked goods. The higher protein content in duck egg whites helps produce lighter, higher sponge cakes and the additional fat in the yolks results in a richer flavor.
Duck egg whites often need to be whipped harder than chicken egg whites before they start to foam and gain air volume.
Duck egg whites aren’t recommended for use in meringues, as they don’t set in the same way as chicken eggs’ whites.
When frying duck eggs, take care not to overcook them, as doing so can give the yolk a rubbery consistency.