The Food Safety Authority of Ireland advises to only consume duck eggs that have been thoroughly cooked and to avoid using raw duck eggs in any dishes that will not be cooked thoroughly prior to eating. Maintaining stringent hygiene practices is important when handling raw duck eggs, such as washing hands and preparing surfaces after handling or using duck eggs. Duck eggs are used as an alternative to chicken eggs in cooking and baking. The FSAI said they should always be handled and cooked with care. They should not be eaten raw or lightly cooked. A duck egg is heavier and larger than a hen’s and needs more cooking time.

Recent FSAI recalled Meadow Park Eggs is recalling the batches of its Meadow Park 6 Free Range Duck Eggs due to the possible presence of Salmonella. The recall includes all best before dates up to and including 08/08/2022

Duck eggs are available on the Irish retail market and are used by some people as alternatives to hen’s eggs in cooking and baking. Producers are responsible for ensuring the safety of food placed on the market. From time-to-time incidents involving duck eggs, arise where Salmonella is identified therefore duck eggs should always be handled and cooked with great care. Salmonella can cause serious illness, particularly in vulnerable people

 Specifically, it is advised that:

• Duck eggs should not be eaten raw or lightly cooked.
• Only eat duck eggs that have been thoroughly cooked, until both the white and yolk are solid. A duck egg is heavier and larger than a hen’s egg and therefore needs more cooking time.
• Dishes that contain duck eggs should be cooked until they are piping hot all the way through.
• Do not use raw duck eggs in the preparation of products that contain raw or lightly cooked eggs, such as homemade mayonnaise, tiramisu, icing, and hollandaise sauce.
• When using duck eggs in cooking or baking, do not eat or taste the raw mix.
• After handling raw duck eggs, always wash your hands thoroughly.
• Ensure all utensils and preparation surfaces that have been in contact with raw duck eggs are washed thoroughly before being re-used
• Store duck eggs in the fridge away from ready-to-eat food.

During the 19 months between August 2009 and February 2011, 34 confirmed cases and one probable case of Salmonella Typhimurium DT8 were detected in Ireland linked to exposure to duck eggs. Salmonella Typhimurium closely related to isolates from patients was identified in 22 commercial and backyard duck flocks