DUCK EGG PAVLOVA TOPPED WITH LEMON CURD & STRAWBERRIES

Duck egg whites have a higher protein and fat content than chicken eggs and I’m guessing that may have something to do with creating an aaamazing, crisp meringue crust and cloud-like marshmallow centre when making a pav. Top with a rich lemon curd, made with the leftover yolks , swirled through the cream and crown with fresh new season strawberries. 

serves 8

4 Heritage Farm duck egg whites (reserve yolks to make the curd)

240g castor sugar

2 teaspoons cornflour

2 teaspoon lemon juice

300ml thickened cream, whipped until firm peaks form

½ cup lemon curd, recipe below

500g strawberries, hulled and cut in half

2 tablespoons liqueur such as Contreau, Frangelico or Amaretto (optional)

Preheat oven to 180°C (160°C fan-forced).  Line a baking tray with baking paper.  Draw a 20cm circle on the paper, using a 20cm diameter plate or cake tin to trace around.

Using an electric mixer, whisk the egg whites in clean bowl (see tip) until soft peaks start to form.  At this point continue whisking, while slowly adding the castor sugar a spoonful at a time, until all sugar is incorporated and the meringue is stiff, shiny and silky looking.  Sift the cornflour over the meringue.  Add the lemon juice and using a spatula, gently fold in to the meringue mixture.

Spoon the mixture into the centre of circle on baking paper.   Flatten the top, shaping mixture in a round and smoothing the side edges.  Place in oven and immediately reduce oven to 150°C (130°C fan-forced).  Cook for 1¼ hours.  Turn off oven and leave pavlova in oven to cool completely, placing a spoon handle between door keeping slightly ajar.

30 minutes before serving toss strawberries in the liqueur, if using.  Gently fold about ½ cup of lemon curd in to the whipped cream, leaving parts not mixed through for a swirled effect.  Spoon cream over top of pavlova.  Top with prepared strawberries.  

LEMON & YOLK CURD

makes 1 cup (250ml)

4 Heritage Farm duck yolks

75g castor sugar

finely grated zest of a lemon

100ml freshly squeezed lemon juice (2 lemons)

75g unsalted butter

Whisk the yolks and sugar together in a medium saucepan to combine well.  Stir in the lemon juice and zest.  Add the butter.  Place the saucepan over a medium heat and continue to stir for about 5 minutes until mixture thickens and just begins to bubble. Remove from heat immediately and transfer to a sterilized jar.  

When cool, refrigerate.  Will keep for up to two weeks.

Fiona Hammond © October 2019