Pronunciation: [dˈʌk ˈɛɡ] (IPA) 
The spelling of the word "duck egg" may seem straightforward, but it can be a bit trickier than you think. The correct pronunciation is /dʌk/ egg, with the vowel sound in "duh" and the consonant sound in "can." The tricky part is the spelling of the vowel sound, which is commonly misspelled as "duck" instead of "duh." So remember, next time you're talking about a duck egg, it's pronounced /dʌk/ egg, not /dʊk/ egg.
Duck egg refers to an egg laid by a duck, a waterfowl bird species found globally. As a culinary term, a duck egg is commonly used to describe the fertilized or unfertilized eggs produced by various domesticated duck breeds, specifically for culinary purposes. These eggs are larger than those of chickens, typically measuring around 2-2.5 inches in length, and can vary in color from creamy white to pale blue or green, depending on the breed of duck.
In terms of sensory attributes, duck eggs possess a richer flavor profile compared to chicken eggs, with a slightly gamier taste and a more robust, silky texture. They also have a higher yolk-to-white ratio, resulting in a larger and more vibrant yolk. Due to these characteristics, duck eggs are favored by some chefs and culinary enthusiasts for their unique taste and aesthetic appeal, particularly in baking recipes and in certain traditional dishes.
In addition to their culinary applications, duck eggs are also recognized for their nutritional content. They are a good source of protein, essential vitamins (such as B12 and A), and minerals (such as iron). However, it should be noted that duck eggs tend to have a higher fat and cholesterol content compared to chicken eggs, making them less suitable for individuals with specific dietary restrictions or concerns.
The word "duck egg" is derived from Old English "duce" or "duce-egg", where "duce" means "duck" and "egg" refers to the egg laid by the duck.
