We tried the duck eggs, scrambled with a little Comte cheese. They could've used more cheese, but were quite good. There is a subtle yet distinct difference between duck eggs and chicken eggs. These were a little richer and sweeter, with a faint fishy taste. They're also the size of extra-large chicken eggs, and a very pale grayish-green color. I imagine they were a normal greenish-gray duck color before someone scrubbed off as much of it as possible. Not something I'd buy every day, because they're expensive, but nice for an occasional treat. Certainly I'd eat them if they weren't twice the price of chicken eggs.
We still have half the carton left, and will make quiche with that and the dill cheese.