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A duck egg is the larger, richer cousin of the hen's egg — heavier, with a proportionally bigger, deeper-coloured yolk and a thicker, chalkier shell. Its extra fat and protein give it a fuller, more custardy flavour and a luxurious mouthfeel, prized by bakers for taller, moister cakes and richer pastry, and by Asian kitchens as the base of salted and preserved eggs. Faintly gamey and unmistakably eggy, it is a delicacy in some cuisines and everyday food in others.