Duck egg & fennel potatoes

by Nicole Pisani

Nicole’s take on egg and chips, perfect for children

This versatile recipe, inspired by one of my Family table articles, answering a question from a parent, is my take on the classic weekday favourite ‘egg and chips’. You can use hen’s eggs, but duck eggs are a real treat. I was recently on a silent retreat in Bali where the main source of protein came from duck eggs and it reminded me how delicious they are. You might want to add some roast ham from the deli or mix in some carrot batons with your potatoes for extra veg.


500g new potatoes, halved, or desiree potatoes, sliced
1 onion, sliced
2 tbsp fennel seeds
zest of 1 lime
1 heaped tsp vegetable bouillon stock powder (reduced salt)
50ml water
Glug of olive oil
4 duck eggs (more if hungry)


Pre-heat oven to 140C

Dry roast the fennel seeds and lime zest on a baking tray. Remove from the oven and turn up the heat to 230C

Oil a large oven tray (with raised sides), scatter over the potatoes and drizzle with oil.

Scatter over the fennel seeds and onion slices and then splash with the water.

Place in the oven and cook for 20-30 mins—depending on your potatoes you may need longer.

Fry the duck eggs and serve with the potatoes.

Recipe: Nicole Pisani