About Kune Kune Pigs 

KuneKune Pigs are a rare, heritage breed of grazing pigs that are extremely unique in their temperament, friendliness, size and characteristics. KuneKunes serve many purposes from pets, breeding stock to sustainable agriculture.

These little pigs were almost extinct. No one really knows exactly how they came to New Zealand, but several theories exist from whalers bringing them over to New Zealand to the Maori tribes bringing them back in their canoes. The Maori tribes used to keep KuneKunes as a meat pig and for their lard. Maybe saying “keep” is the wrong word since they allowed them to roam free, but they stayed close to Maori homes. Some say this is how they became so domesticated and friendly.

KuneKune pigs are very easy-going and social creatures. They will run to greet you when they hear you come to the pastures. They enjoy human interaction and will plop for a belly rub at a moment’s notice. They are fantastic with chickens, ducks, goats, cats, and dogs. Children are delighted to hear them “speak” to you during feeding time.

Unlike most other breeds, KuneKune pigs have wattles. They are called Piri Piri in their original land of New Zealand. These are similar to goat wattles and hang just under the jowl. They are born with and without wattles. The inheritance of these wattles appears to have no rhyme or reason. You can mate two double-wattled Kunes and get both double-wattled and unwattled offspring. You can mate two unwattled Kunes together and get double-wattled animals.

KuneKune pigs are very hardy little pigs and fair quite well in most climates. In the low winter temperatures, mature pigs just need draft-free housing and bedding to stay warm. In the summer months, it is vital for them to have a mud puddle to cool off in, keep the biting insects off, and prevent sunburn.

SIZE

KuneKune pigs are mid-size pigs weighing 200-400 pounds (boars would be on the higher end and females on the lower end) and 24-36 inches tall. This is usually about to your knee. (Of course, this can vary depending on how much you feed them.) Kune Kune means“fat and round” in the Maori language and that is exactly what they are!

KuneKune pigs primarily graze “for a living” which makes them a great pig breed for the homestead. You can feed your KuneKune pigs on pasture if you have a nice rich pasture year-round. It is recommended that you give some grain during the growing years. However, they only get about two cups twice a day. You may need to supplement in the winter with alfalfa hay and/or alfalfa pellets and a mini pig pellet food such as Healthy Harvest Pig & Sow. This breed requires a lower protein level of about 16%.

Pigs also enjoy a variety of fruits and vegetables. You can give them the surplus from your gardens. They would be delighted to assist with cleaning out your garden for you at the end of the year as well. Maybe you have an orchard … they will make sure no fruit stays on the ground for long. If you do fodder (hydroponic barley or wheat) for other livestock, the KuneKune pigs will also enjoy a nice daily feeding of that.

The main thing with KuneKune pigs is having a warm hay or straw bedded house in the winter months that is draft-free. It can be an elaborate house or a simple calf hut. 

KuneKune pigs come in a variety of colors; ginger/black, black/ginger, ginger, cream, black/white, brown/white, and more. The combinations give them a very distinct look and sets them apart from other breeders.

Fascinating Facts. KuneKune, pronounced “kooney kooney”, is Maori for “fat and round,” which describes their typically short and round-bodied appearance. They are the only truly grazing pig, being able to survive on grasses alone. Male pigs are called “boars” while females are referred to as “sows”.

Uses. Most kunekune pigs are raised as companion animals. Generally speaking, they are easygoing, easy to care for, and very affectionate.

Kunekune pigs are a smart option for small farms. They have short, upturned snouts that discour­age rooting, and they do not challenge fences. Kunekunes are grazing pigs and are able to grow on low inputs, making them an ideal breed during periods of escalating grain prices.
Gourmet chefs in Los Angeles have declared Kunekune pork outstanding.

For those who want to raise pigs for their own consumption, what better animal could you buy than one that won’t tear everything up and escape in the pro­cess? For those wanting to raise the safest and most economical pigs, purebred Kunekunes are a great option.

Nigerian Dwarf (ND) goat ownership is growing faster than any other dairy breed in the US because they make such great additions to the homestead – regardless of whether the homestead is large, small, rural, urban, or suburban.

A Nigerian Dwarf doe will produce an average of 800 lbs. (about 95 gallons)of fresh milk per year. And, they produce milk that has higher butterfat content than any other dairy goat breed (from 6 – 10%), making the milk taste milder, sweeter, and creamier. Everyone loves ND milk once they taste it! This means that 2 or 3 ND does can supply enough milk for an average family for a year, and because of their size, keeping 2 or 3 does is often possible. For many families, it’s more practical to own a couple of small goats that produce a small and consistent amount of milk, rather than one large cow that produces a lot.

ND’s are similar to a large dog in size, and are fine-boned proportionately small dairy goats (not the stockier Pygmy goats). They stand approximately 21″ highand weigh about 75 lbs.when fully grown. Given their small size, two can live in about 50 sq. ft. if they also have access to outside pasture space. This makes them feasible for rural, suburban, and even urban settings – many cities have begun allowing ND does. ND housing does need to be well fenced as they tend to be escape experts.

Their small size makes them easy to handle even for women and children, and they make excellent livestock projects for kids. They are very affectionate, enjoy attention, and form bonds with both their herd and people. Each goat has a distinct personality, and when socialized frequently form birth on, are quite easy to manage. They tend to act more like dogs than livestock, and it’s easier to convince friends or neighbors to farm sit for a few ND’s as opposed to larger livestock.

ND’s can be bred year-round (most goats can only be bred during fall), making it possible to spread kidding and the milk supply over the year. This eliminates an overabundance of milk in spring and shortages later on. The does are prolific too, and usually have at least twins or triplets. The kids are adorable (it’s impossible not to be happy in a barn full of bouncing ND kids.) Many choose not to keep bucks (which are very strong-smelling during fall), and simply use buck services from another farm when breeding does.

From an efficiency standpoint, goats convert their food into milk more efficiently than cows or sheep, and among the dairy goat types, ND’s convert their food more efficiently than any other dairy goat breed. And goats like to browse rather than graze like cow or sheep, so traditional pastures aren’t required. ND’s can be turned loose in “wooded” pasture areas where they’ll help control poison ivy, blackberries, multiflora rose, etc. – all those things we consider nasty weeds they think are tasty. It also takes a lot less room to store hay and feed for a couple of ND’s as opposed to larger livestock.

For those wanting wonderful tasting, hormone and antibiotic free milk, and animals that are easy to handle, feed, and house; ND’s are increasingly the answer. The fact that they’re lovable and adorable too doesn’t hurt.

• FANTASTIC FACT
  Nigerian dwarfs produce a surprising amount of milk for their small size. Production ranges from 1 to 8 pounds of milk per day, which can be up to 2 pints. Their milk contains higher butterfat content than milk from a full-sized dairy goat, and is excellent for making cheese and soap.

• quick facts
  RANGE
  WorldwideSTATUS
  Domesticated - Recovering, as listed by the American Livestock ConservancyDIET
  Herbivore - Hay, grain, browseACTIVE
  DiurnalLIFESPAN
  10‑15 yrsOFFSPRING
  1-4 kids per birthLENGTH
  17‑23 in (43‑58 cm)WEIGHT
  65‑85 lbs (29‑39 kg)
• 
  

The Silver Appleyard duck is one of the best egg laying duck breeds, and one of the best tasting. When Reginald Appleyard developed the Silver Appleyard, he wanted a big, colorful duck — and it just so happens that's what he got. These large ducks are very active and have good temperaments. New to the United States in the 1960s, they weren't available for sale until the 1980s. 

Type:Ducklings

Heritage Breed:Yes

Egg Production:Better

Disposition: Best

Heat Tolerance:Excellent

Cold Tolerance:Excellent

Leg Style:Clean

Meat Production:Excellent

Flying:No

About Ancona Ducks 

The Ancona averages 6-6.5 pounds and is a bit stockier than its close relative, the Magpie duck. It has a medium-sized oval head, a medium-length bill that’s slightly concave along the top line, an average neck that arches forward slightly, and a body carriage that’s 20-30 degrees above horizontal. The broken, mottled plumage is unique among ducks for, like Holstein cattle, there is no set design. “Any combination of white and color is acceptable as long as there are obvious broken areas on the head, backs, sides, and underbody.” The neck is normally solid white, bills are yellow with dark green or black spotting, and the legs and feet are orange with black or brown markings that increase with age. 

Varieties include Black and White, Blue and White, Chocolate and White, Silver and White, Lavender and White, and Tricolored. Chocolate is a sex-linked recessive trait. If a chocolate drake mates with a black duck, all female offspring will be chocolate, while all male offspring will be black. A black drake mated to a chocolate duck produces all black offspring. Only male offspring will carry the sex-linked recessive chocolate gene. 

“As with all rare breeds, it is especially important to choose stock birds that are vigorous, free of physical deformities, and have classic breed traits. Since it is an excellent layer, productivity should be given a high priority in breeders. To produce the highest percentage of offspring with unique patterns, select birds with definite colored areas under their eyes and at least a bit of color in their chests. Avoid specimens that are either solid white or primarily colored with a white bib.” 

While the Ancona is not recognized by the American Poultry Association, one breeder suggests the ideal aesthetic is three-quarters white plumage and one-quarter colored.

The Ancona is a hardy, adaptable, all-purpose duck. They are excellent layers, typically laying 210-280 white, cream, or blue eggs annually. Their eggs may be larger as they mature. They don’t tend to get broody, though if they do, they are acceptable mothers. However, the best way to grow a flock will be to use an incubator. 

The Ancona also grows relatively quickly and produces high-quality meat that is more flavorful and less fatty than that of most Pekin ducks. Anconas are well suited for situations where they can forage for some of their food and can eat large “banana” slugs. If they are handled as young birds, they are especially good pets, and they don’t like to roam too far. They are not fliers. 

“They make excellent pond or yard ducks since they tend to stay close to home, do not fly under normal conditions, and are large enough so that they are less likely to be preyed upon by winged predators. Typically, they have moderately calm temperaments and make fine pets.” 

There is a critical need for more conservation breeders of Ancona ducks. Their excellent laying ability, tasty meat, and calm dispositions make them a great addition to any small farmstead or backyard producer’s flock.

The Ameraucana is a highly popular breed, known for their beautiful blue eggs.  

The Ameraucana breed was originally developed in the 1970s, derived from Araucanas. Ameraucanas were bred to retain the blue-egg laying gene but eliminate some of the issues associated with the Araucana breed. 

We have been breeding Ameraucanas since the 1980s — even before they were admitted into the Standard of Perfection by the American Poultry Association in 1984. 

Mature Ameraucanas are medium-sized birds with pea combs, are extremely hardy, and come in a wonderful combination of colors and color patterns making a beautiful laying flock. Baby chicks come in all colors, just like the adults.  

Type:Standard

Class: All Other Standard

Heritage Breed:No

RareBreed / TLC Conservation Priority:Study

Egg Color:Blue

Egg Size:Large

Egg Production:Good

Disposition:Good

Broody Likely to Sit):Not Very Likely

Free Range:Good

Heat Tolerance:Better

Cold Tolerance:Excellent 

Comb Type:Pea

Leg Style:Clean

Leg Color:Green

Skin Color:Dark

Bird Size:Large

Meat Production:Better

Weeks to Maturity:22

Male Mature Weight:7 Lbs

Female Mature Weight:4 Lbs

The Barred Rock (Plymouth Rock) chicken is one of the all-time, popular favorites in the U.S. They can't be beat for steady, reliable chickens. This Heritage Breed was developed in New England in the early 1800's by crossing Dominiques and Black Javas. Since then, the breed has spread to every part of the U.S., and is an ideal, American chicken. This breed of chickens is often referred to as a Plymouth Rock, but that title actually refers to the entire breed, not just the Barred variety. Other varieties include Buff, Partridge, Silver Penciled and White. 

These hardy, dual-purpose chickens are known as prolific brown egg layers, and the hens are not discouraged by cold weather. At maturity they are solid and plump with yellow skin, which makes them a beautiful, heavy roasting fowl. 

Our strain has the desired narrow, clean, barring on its feathering . They are long, broad, and deep-bodied and are bred for strength and vitality. Baby chicks are dark gray to black, with some white patches on their head and body.

Type:Standard

Class: American

Heritage Breed:Yes

Rare Breed / TLC Conservation Priority:Recovering

Egg Color:Brown

Egg Size:Medium

Production:Better

Disposition:Better

Broody (Likely to Sit):Not Very Likely

Free Range:Better

Heat Tolerance:Good

Cold Tolerance:Excellent

CombType:Single

Leg Style:Clean

Leg Color:Yellow

Slin Color:Yellow

Bird Size:Large

Meat Production:Better

Weeks to Maturity:20

Male Mature Weight:9.5 Lbs

Female Mature Weight:7.5 Lbs

One time years ago at our Hamilton County Fair the poultry judge was asked to describe the correct plumage color for this variety. Taking out his gold watch he said, "That's the color for Buff Orpingtons." And pure gold they are, symbolic of great value and high quality. Introduced from England in the late 1800's, they became one of the most popular farm fowls in this country. These are large, stately birds of quiet disposition. Easy to dress for the table they are white skinned, plump, and juicy, a beautiful eating bird. Their heavy, full plumage make them excellent winter layers, shelling out brown eggs right through cold weather. They also make excellent setters and mothers. These "Golden Beauties" have been one of our most popular varieties for years and years with their glistening plumage and pinkish white skin. Baby chicks are a soft light buff color.

Type:Standard

Class:English

Heritage Breed:Yes

Rare Breed / TLC Conservation 

Priority:None

Egg Color:Brown

Egg Size:LargeEgg Production:Good

Disposition:Best

Broody (Likely to Sit):Extremely Likely

Free Range:Better

Heat Tolerance:Good

Cold Tolerance:Excellent

Comb Type:Single

Leg Style:Clean

Leg Color:Pinkish White

Skin Color:WhiteBird 

Size:Extra Large

Meat Production:Excellent

Weeks to Maturity:20

Male Mature Weight:10 Lbs

Female Mature Weight:8 Lbs

The Silver Laced is the original variety of Wyandotte chicken — other varieties were developed from it later with crosses from other breeds. This breed is an outstanding example of American poultry breeding ingenuity, and is one of the most beautiful breeds we offer. This is an excellent variety for exhibition. 
Silver Laced Wyandottes are colorful, hardy, and hens are productive layers. Their broad-feathered, smooth fitting silver-white plumage is sharply marked with lustrous greenish black edging. Their close-fitting rose comb and good body size are valuable assets for colder weather and winter laying. Cold weather doesn't seem to bother them at all as their hardiness and vigor keep hens laying straight through the winter. Wyandottes have good dispositions and make an excellent choice for families with backyard flocks and urban settings. 
Silver Laced Wyandotte hens lay a nicely shaped, good-sized egg varying from light-to-rich brown, and will set some.
Day-old baby chicks vary from almost black to light, silvery gray, and many have contrasting light and dark stripes on the back.

Type:Standard

Class:American

Heritage Breed:Yes

Rare Breed / TLC Conservation Priority:None

Egg Color:Brown

Egg Size:Medium 

Egg:Production Better

Disposition: Good 

Broody (Likely to Sit):Not Very Likely

Free Range:Good

Heat Tolerance:Better

Cold Tolerance:Better

Comb Type:Rose

Leg Style:Clean

Leg Color:Yellow

Skin Color:Yellow

Bird Size:Large
Meat Production:Better

Weeksto Maturity:20

Male Mature Weight:8.5 Lbs

Female Mature Weight:6.5 Lbs

The Rhode Island Red is one of the most famous and popular chicken breeds. These truly American chickens are great brown egg layers and one of our best-selling breeds of day-old baby chicks. 
Developed in the early part of the last century in the state of Rhode Island as a dual purpose breed, they have led the charts for brown egg layers time after time. No other heavy breed lays more or better eggs than the Rhode Island Reds. 
Rhode Island Red day-old baby chicks are a rusty red color, and mature birds are a variety of mahogany red. 

Type:Standard

Class:Production

Heritage Breed:No

EggColor:Brown

EggSize:Large

EggProduction:Best

Disosition:Better

Broody (Likely to Sit):Not At All Likely

Free Range:Good

Heat Tolerance:Better

Cold Tolerance:Excellent

Comb Type:Single

Leg Style:Clean

Leg Color:Yellow

Skin Color Yellow

Bird Size:Extra Large

Meat Production:Better

Weeks to Maturity:19

Male Mature Weight:8.5 Lbs

Female Mature Weight:6.5 Lbs

The Speckled Sussex was developed in Sussex County, England over 100 years ago. It was famous there as a table fowl with pinkish white skin and long, deep body ideal for fattening. It is of medium size, in the heavy breed class, a layer of light brown or tinted eggs, and the hens will set. Its plumage color is a delight to the eye being of rich mahogany base color with individual feathers ending in a white tip separated from the rest of the feathers by a black bar. Baby chicks vary greatly in color from a creamy buff to dark chestnut and some also have alternate dark and light stripes lengthwise on the back. This variety combines beauty with utility, and is very nice to raise for showing.

Type:Standard

Class:English

Heritage Breed:Yes 

Rare Breed / TLC Conservation 

Priority:Recovering

Egg Color:BrownEgg 

Size:LargeEgg 

Production:Good

Disposiition:Better

Broody Likely to Sit):Very Likely

Free Range:Good

Heat Tolerance:Better

Cold Tolerance:Better

CombType:Single

Leg Style:Clean

Leg Color:White

Skin Color:White

Bird Size:Extra Large

Meat Production:Excellent

Weeks to Maturity:20

Male Mature Weight:9 Lbs

Femal Mature Weight:7 Lbs

If you’ve heard it said, “fresh is best,” this is true for many things, including the nutritional value and taste of a fresh-raised egg. Yes, eggs offer great nutritional benefits and are one of the few foods that can actually be classified as a “superfood.”  

Eggs are a great source of protein while providing essential nutrients like vitamin A, multiple B vitamins, selenium, folate, phosphorus, calcium and zinc. With only 75 calories per large egg, you can receive up to 6 grams of protein and 5 grams of healthy fat with just one. That is an incredible protein source for very little caloric intake. 

However, there are nutritional differences between “fresh” eggs raised in a farmer’s pasture or your own back yard compared to those purchased in the grocery store. One of the primary reasons that fresh-raised eggs are more nutritional than conventionally raised eggs is due to the diets of the chickens. Chickens that are roaming the yard or pasture are pecking at grass and bugs, getting more leafy greens and natural proteins than those raised in poultry houses that are likely getting fed a pelleted feed.  

Studies show that farm fresh eggs have less cholesterol and saturated fat than those purchased from the store. Additionally, they also contain 25% more vitamin E, 75% more beta carotene and up to 20 times more Omega-3 fatty acids. This is all according to a Mother Earth News Study that has been verified multiple times.    

The farm-fresh eggs often have a fresher, richer flavor, and rightfully so, as they might be fresh from the farm within a day or two, where store-bought eggs often have a shelf-life of up to 30 days. 

However you serve them, duck eggs are an excellent source of nutrition. Their dark yellow yolk indicates that they hold more antioxidants, more omega-3 fatty acids, and 50% more vitamin A than chicken eggs.

Build Muscle

Duck eggs offer more protein than chicken eggs, even taking size into consideration. Protein can help you build lean muscle, maintain a healthy weight, and recover after exercise or injury. 

Support Mental Health

Deficiencies in zinc, magnesium, and seleniumhave been linked to depression and fatigue. Eggs contain all three of these minerals. Duck eggs are an excellent source of selenium, providing almost half of the daily value in one egg. 

Duck eggs also provide vitamin D, the “sunshine vitamin.” Low levels of vitamin D are associated with depression and seasonal affective disorder.

Boost Skin Health

Recent studies have shown that B vitamins may improve skin health. There are eight B vitamins, each with their own unique benefit for the skin, and duck eggs contain them all:

• Vitamin B1, the “anti-stress vitamin,” can help prevent stress-related breakouts.
• Vitamin B2 helps maintain collagen and reduce inflammation.
• Vitamin B3 can help with acne, eczema, and dermatitis.
• Vitamin B5 holds moisture in the skin.
• Vitamin B6 aids the body in coping with stress, and getting enough sleep, preventing inflammation and dry skin.
• Vitamin B7 protects the skin from infection and maintains skin moisture.
• Vitamin B9 promotes cell regeneration, the process by which the body is continuously replacing dead skin cells with new ones.
• Vitamin B12 reduces acne, dryness, and inflammation.

Portion Sizes
The higher yolk content of duck eggs means they have more fat and cholesterol than chicken eggs. If you have heart disease or diabetes, consider limiting the number of egg yolks you eat to about three per week. Egg whites are much lower in cholesterol and saturated fat.

Cooking with duck eggs is much like working with chicken eggs, but you need to adjust the number of eggs used in the recipe. If you have a food scale, weigh out enough beaten duck egg to equal the amount of chicken egg called for in the recipe. (A large chicken egg weighs 2 ounces.) If you don’t have a food scale, use three duck eggs to equal four chicken eggs.

Like chicken eggs, duck eggs keep up to 5 weeks in the fridge. The shell of duck eggs is thicker than chicken eggs, so it takes a little more force to crack them. Duck eggs contain less water than chicken eggs, so they are easy to overcook. If you are cooking them on the stovetop, take them off the heat as soon as they are cooked through.

Scrambled, boiled, fried, poached, coddled - however you like them, duck eggs can be cooked the same way as chicken eggs! No need to change anything, just prepare them as you normally would and enjoy the extra-rich taste.
If you're a fan of cheese with your eggs, you simply must try a duck egg omelette. They're amazing!

With very few exceptions, I've found that you can substitute duck eggs for chicken in almost any recipe. The extra-large yolk of duck eggs helps baked goods rise higher, so you'll suddenly be enjoying the richest cookies, biggest cakes, and fluffiest pancakes you've ever made. If you want it to rise, duck eggs will help - even your meringues and souffles will be more stable!

If you're planning on some gluten-free baking, you definitely need some duck eggs. Without gluten to add body, many baked goods struggle to rise. Those big duck egg yolks can make up for that, providing the wonderful fluffiness and texture you're looking for. 

Just one word of caution - be careful when using duck eggs when you have a recipe that you don't want to rise. Pie crusts, for example, can puff up a bit too much when using duck eggs, leaving little room for the pie filling! You can double the crust recipe and eliminate one egg to make sure the crust doesn't puff up out of control.

A duck egg tastes like a chicken egg, only more so! 

Duck eggs taste a lot like chicken eggs, only richer and creamier. Comparing the taste of chicken and duck eggs is a lot like comparing skim milk and whole milk - they're basically the same, but one is far more rich, luscious, and creamy.

They’re both egg-y, but duck eggs are just so much more interesting!

As with all eggs, however, the final flavor depends a great deal on what the bird has been eating. At LiL Farm our lovely ladies are fed an organic, GMO-free, grain from day one. Our birds are also given plenty of treats (like lettuce, bananas, and tomatoes) and get to hunt for tasty, natural snacks out in their green pastures year round.

We believe that this varied diet is not only fun for the birds, but ensures that they always have the nutrients they need for optimum health. Healthy birds lay the best eggs, and we think you'll love the results!

Duck eggs are nutrition powerhouses. They have more vitamin A and B-12, more protein, and much more of those important omega-3 fatty acids than chicken eggs. Now that’s a great way to start your morning!

Know someone with a chicken egg allergy? Many people who are allergic to chicken eggs can actually eat duck eggs! (Check with your doctor first, of course.)

Not only are duck eggs larger, but the shell is a lot thicker than most chicken eggs.  That means that they stay fresh even longer - but it also means you also need to give them a good solid crack to open them. Cracking the first one can seem a little strange, but pretty soon you'll wonder how those fragile little chicken eggs ever manage!
Inside, you'll find an extra-big yolk and nearly transparent white. The white of a duck egg is a little stickier than that of a chicken egg, so don't be surprised if you need to work to get that last drop out of the shell. 

What makes duck eggs stand out?

• Size: Duck eggs are the larger of the two. An average duck egg weighs around 70 grams, while even an extra-large chicken egg clocks in at just over 60 grams. 
• Flavor: Duck eggs have a richer taste.
• Shell hardness: Developing duck embryos have a little extra protection thanks to a much thicker, harder shell. Don’t worry — it’s still easy to crack. 
• Consistency: The yolk in a duck egg is creamier, and the egg white is slightly firmer. Duck eggs are said to give cakes and pastries a moist, fluffy texture and impart a silky smoothness to custards. 
• Nutrition: Because they’re larger than chicken eggs, duck eggs have more calories. They also have higher levels of fat, protein and cholesterol. 

A duck’s egg production depends on its breed, with some laying over 300 eggs per year. This is on par with high-producing chicken breeds. 

The main thing you need to know about cooking duck eggs is that because they’re larger, they take slightly longer to cook than chicken eggs. However, be sure to avoid overcooking them. You might get away with keeping chicken eggs on the stove a little too long, but duck egg whites will turn rubbery and unpleasant quickly.

If a recipe calls for three chicken eggs, you can generally substitute two duck eggs. That’s because most recipes are standardized to call for a large chicken egg, which the USDA determines as an egg weighing between 56.8-63.7 grams. Remember the rule of thumb that large chicken eggs are roughly 60 grams, while duck eggs hover around 70 grams. Use a kitchen scale for the most accurate substitutions when baking.

Because duck eggs have a naturally thicker shell and inner membrane (most likely because wild ducks tend to lay their eggs next to water, so the shell needs to keep out moisture and mud), they will stay fresher, longer. 

They are also less likely to break if you drop one by accident.

Due to their much larger yolk and higher fat content, duck eggs are richer and creamier, and taste less watery than chicken eggs. 

The whites of duck eggs are super thick which makes for a great poached or fried egg.

The taste of any type of egg does depend on the overall diet of the bird, but I find duck eggs to be more "eggy" and flavorful.

Others have described the taste of a duck egg as "gamey". 

Ducks are great foragers if you can allow them some time on grass and will rival your chickens in how many insects, worms, slugs and bugs they will eat.

Duck eggs contain more protein than chicken eggs - about 30% more - and it's a different protein, so those allergic to chicken eggs can often eat duck eggs and vice versa.

Any bird allowed to free range or graze on pasture will lay eggs with more nutrients than caged birds.

But ounce for ounce, duck eggs contain more Omega-3, Vitamins A and D, fatty acids, choline, folate, and iron than chicken eggs. 

Because duck eggs contain more fat and protein - and less water - and also have a higher yolk/white ratio than chicken eggs, they tend to produce fluffier cakes, higher meringues and souffles, lighter breads and cookies.

Duck eggs are just as versatile as chicken eggs for cooking and can be cooked and eaten any way you would cook chicken eggs. Just be sure not to overcook them. 

Their low water content can make them rubbery if they're fried or scrambled too long. Cook  them just until the whites are no longer watery and you should be fine.

Due to their relative scarcity and superior qualities for baking especially, duck eggs will often sell for a premium to pastry chefs, Asian restaurants or foodies. 

While chicken eggs generally sell between $2-3/dozen (with organic closer to $5 a dozen) nationwide, duck eggs often fetch $6-12 a dozen.

In addition to being able to sell your duck eggs for higher prices than your chicken eggs, ducks generally have a lower feed conversion ratio - meaning a duck needs to eat less feed than a chicken does in order to produce one egg. 

That will save you money on feed.

To make duck eggs even more economically beneficial, while ducks generally lay one egg about every day, more or less like chickens, since their eggs are about 30% larger, ounce for ounce you'll end up with more egg volume-wise from your ducks.

Ducks also tend to lay better year round than chickens. 

Because they need a bit less light to stimulate their ovaries to release a yolk, our ducks continue to lay through the winter without added light in their house and are unconcerned by dark, wet days.

While chickens will only lay at their peak for a year or two and then production will start to drop off, ducks often have a longer, more productive laying life than chickens, laying fairly well for 4-5 years.

Ducks are honestly so much lower maintenance than chickens. 

Ducklings have a far lower mortality rate, not being susceptible to Mareks, Avian flu, or Coccidiosis like baby chicks. 

Ducks are also cold-hardy, more heat-tolerant, healthier overall, not as susceptible to parasites, and don't destroy your lawn or landscaping nearly as much.