We love a good walk down memory lane and found some great baby photos of our goats. Its kind of amazing it's been 16 years since the first little goats arrived for Mary's 8th birthday. Jelly has been there this whole time, and celebrates her sweet 16th birthday this month. What a good baby goat.

Jelly's first baby CocoPuff came along in 2009, but we lost her in 2023.

Also a favorite is Nubelette our Nubian with much personality. This picture is from a cruise ship market in 2015, where she was dressed as a pirate.

Miss Boo Boo, short for Bozhe Moi, is our other Nubian goat, sleeping at another cruise market in 2013.

And of course Jasper's mom, Wonky, named for a curly horn she later broke, making herself at home in the grain bin in 2014.

And Jelly's final baby in 2017, Misha who is never without a smirk and antics.

How has it been so many years? Its been much fun, thats how.

Poptart's Goat Cart

I have been working on a cargo ebike in my garage. It started as a regular trike, but I added a 1000 watt motor on the front wheel, and welded a cargo area onto the back. the main goal was to train my baby goat Poptart to ride in the back while she was still small.

Poptart did pretty well learning the bike (goats are good sports). She went on a picnic to the lake, and even rode with me in the big Astoria Regatta Parade where she wore a little princess crown. A cute video of that is on my Instagram Most of the work I did I streamed live on my Twitch stream. Its been a great experience over the last three years to share my goats and projects. So far we've learned welding, concrete, woodworking, lots of cooking and of course making goat milk soap, whick is for sale on my Etsy store. I haven't posted to YouTube reliably in a while, but there are some great videos up there still.

Greeting Cruise Ship Passengers with New Golden Guernsey Goats

This year my helpers for the 2019 market season are new babies, Petal and Thorny. We usually have Toggenburgs because they are famous for giving lots of milk. These are a cross between a Toggenburg and a Golden Guernsey.

Golden Guernseys are a bit smaller than our Toggenburgs, but are also famous for being good milkers. Their mom is our Togg, Sugar, and their dad, Cloud, has long white fur with a light golden frost. These babies are cute, but are already fairly crafty.

Our local farmers market sets up at the Port to greet arriving cruise ship passengers, so their first outing was to greet passengers of the Celebrity Eclipse cruise ship.

We made a video of their antics, which is up on YouTube:

Also, if you'd like to try our goat milk soap, check out my Etsy shop here

Mary"s Milk Monsters

Chevre Cheese Puffs

In the spring when baby goats are in full force, there is the most milk, and therefore the best time to make cheese. We make a quick chevre, or soft fresh cheese, so we can get back out to the barn to watch the babies play. This is our favorite recipe for using a lot of cheese. It's also easy to add favorite herbs or bacon bits... anything.

4 cups soft fresh goat cheese
2 cups brown rice flour
Salt or favorite seasoning
In a medium bowl, stir together until well mixed. A handheld beater may be useful but dough may be too stiff. Once combined, measure into half cup amounts and either press into Wells of a muffin pan, or roll into balls and space on a foil-lined cookie sheet. Bake at 350 for 20 minutes or until outside is golden and inside is still soft.

Halloween Nacho Cheese Dip with Goat Cheese

This is my favorite nacho sauce made fun for Halloween! The chili powder turns the sauce a bit yellow, so adding blue food coloring makes it green.

2 cups fresh goat milk
3 tbsp cornstarch
1 cup fresh goat cheese
3 tsp onion powder
3 tsp salt
2 tsp chili powder
blue food coloring
In a medium pot, heat goat milk and cornstarch over med high heat, stirring constantly until thickened, about 5-8 minutes. Add goat cheese, onion powder, salt, and chili powder, and continue to heat and stir until cheese has melted and sauce has smooth consistency. Milk or water can be added if mixture becomes too thick. Remove from heat and add blue food coloring a drop at a time until desired shade of green is reached. Serve warm or cold.
This sauce is also great with veggies, or stirred into rice or pasta.

Pumpkin Spice Rice Pudding

3 cups fresh goat milk
1 cup cooked pumpkin puree (canned) 3/4 cup brown sugar
1/4 cup long cooking rice (not minute) 1/2 cup raisins (optional)
1 teaspoon vanilla
dash cinnamon
dash fresh grated nutmeg

Preheat oven to 310 degrees. Prepare a 2 quart baking dish with cooking spray or olive oil. In a medium bowl, mix together milk and pumpkin until blended, then pour into baking dish. Add all other ingredients, stirring briefly. They will sink to the bottom of the dish. Place uncovered in the oven and bake for 3 hours, stirring every 1/2 hour during the first hour, and once again during the second hour. Serve warm or cold.

Goat Cart for the Astoria Regatta Parade 2015

Every year I have kept dairy goats, there have been baby goats.I usually sell them, even though they are always very cute.When there are male goats to sell, I always tell the buyers, that they can be used to pull carts. This year I decided to try cart training myself!

I had several very cute male goats that were altered, becoming 'wethers'. One really stood out by being a little stronger, smarter, and cuter than the rest.He is named Alert, for a Coast Guard Cutter docked here. I worked with him the most, but it turned out to be a better herd leader than a harness goat. He is always first to the pasture, smelling and looking around to make sure it's safe for everyone, and sounds the alarm if there is movement in the bushes (usually just me).

There are two wethers close to Alert's size, Jack and Ace. Since they aren't leaders with Alert around, they were curious, and interested in the the cart. I made the little cart from old bike wheels, some new steel parts from the hardware store, and some scrap lumber. My mom sewed the harness straps from some polyester canvas with strips of goat feed bags to strengthen. The little stand that held my sign just sat on top of the decking. I couldn't resist little ties so they looked cute for the parade.
Since they were 4 month old babies at the time, we just practiced a few minutes each day, pulling the cart on the road turnout by my house. The parade route was just one mile long and luckily they got through the whole route, though the last few blocks took some coaxing! I am so proud of them!

Once they are a little bigger, I hope to train one or both to a larger harness I have for a small pony's cart.

Bedtime Stories

My friend Liam Dunne invites me to be on his radio show "Bedtime Stories" on KMUN 91.9 from time to time. Usually I read stories other people have written, but this time Liam challenged me to write one myself. So, this story is about life in the country where I live, Astoria Oregon.

 Jack's Chowder

Once upon a time, not so very long ago, there lived a country boy named Jack. It is a well known fact that country boys know how to do a wide variety of things and make the best of what they have. This is something Jack really liked about living in the country.

One late summer morning, Jack was delivering some firewood to the smoke house in the town of Astoria so they could smoke their fine salmon. It was a beautiful day, so Jack decided to take a walk along the Columbia River, which is the big river there. Astoria is a very old town has many fancy Victorian homes overlooking the river, and Jack's friend Tyler lived in one of them. Tyler happened to see Jack walking along the river and joined him for his walk.

Tyler talked about all the new things that were going on in town, new shops and his art gallery opening, and Jack told Tyler about the new shed he'd built to keep his firewood dry and how he was looking forward to digging for razor clams later that day.

Tyler mentioned the last catch of razor clams Jack had brought him and  the delicious chowder he made from them. Tyler continued, saying "you know, Jack, I have a friend named Sara who is coming to visit tomorrow. I think she would be very impressed if you made some of your chowder. She said she is bringing the entire cast of her new tv show."This sounded impressive to Jack. He agreed to make chowder for them and set off to gather the ingredients right away.

Jack drove his farm truck to the beach and took out his bucket and clam shovel. The tide was very low, a minus tide, and so there were lots of other people out on the beach digging too. Since the razor clams at Fort Stevens beach are plentiful, Jack dug up his limit of 15 clams in just an hour. "What a feast this will make" he thought. Then he started to think about what Tyler had said about Sara and the entire cast of her show. He started to worry that maybe there would be lots of people and he should make a very big batch of chowder. As he was thinking about this however, he forgot to watch where he was walking and tripped over a piece of driftwood sticking up out of the sand. He fell and tipped over the entire bucket of razor clams. He was able to grab hold of three, but most of the clams quickly dug down in the sand and were gone. The tide was quickly coming in, so there was no time to dig more. "Well, three will have to do. They are good sized ones at least."

Jack put the bucket with the razor clams in his farm truck, and noticed several people walking into the forest near where he was parked. He said to himself, "last week's rain must have brought up some mushrooms. I know a good spot where they grow well." He drove just a little further to the South Jetty, at the far end of Fort Stevens Park. He took a large paper bag and started out into the forest hoping there would be many. He walked for quite a while, and though there had been many mushrooms, they were either already picked or half eaten by deer. Discouraged, he started back for his truck. On the way back he did find a few nice chanterelles he missed on his way in. "I am lucky to find these. These are nice quality, and will add to the flavor of my chowder," he thought.

Jack drove home wondering how in the world he would make enough chowder for his friend and an entire cast of a tv show with just three clams and some chantrelle mushrooms. He passed his neighbor, Mary, who had dairy goats and he knew goat milk would make the best chowder. As luck would have it, she was out in front of her house trying to convince a naughty goat to go ino the barn for milking time. Jack stopped and asked, "Hi Mary, do you have extra milk today?" "Yes", she said. "I have a good two gallons because I'm almost finished milking. I just have this one last goat to milk." So, he followed her back into the milking room only to discover one of the goats had knocked over the entire milk bucket.
"Goats! Well, this last goat only gives a few quarts, but her milk is the best, so that's the good news." Jack was grateful the naughty little goat gave a good half gallon, but still worried if it would be enough for Tyler, Sara, and everyone she was bringing with her.

Once home, Jack put the milk and chanterelles away, and set about preparing the razor clams for chowder. As he worked, he glanced out the kitchen window to see that the blackberry vines along his driveway were covered with ripe berries. "That's what else to bring," he said to himself. After carefully putting the clams away, he set out along his driveway and then the main road with a huge bowl and picked blackberries until it was nearly dark. His bowl was very full, but he saw a few more of the most perfect berries just a little out of reach. He set his bowl down on the side of the road and managed to reach them. Just then, a big blue 4x4 truck came roaring around the curve in the road, and drove right over the whole bowl of blackberries, crushing them under the big tires. Jack shook his head. "This is not good, but the blackberries from this last vine are the best, so that is good."

The next day, Jack set about making his chowder. In his best stockpot, he put the goat milk, the Chanterelle mushrooms, and the razor clams, all chopped nicely. He added a huge sweet onion from his garden, and some potatoes his neighbor brought by. Jack added the finishing touch, some fresh herbs from his window sill, and gave the chowder a little taste as the scent of the chowder began to be so delicious. "There isn't a lot, but this chowder is very good, and making the very best with what you have is the country way."
With that, he carefully placed the stockpot of chowder and small basket of blackberries in his farm truck, and off to town he went, very, very carefully.

Once he got to Tyler's Victorian, he expected to see at least a dozen cars, because every time he thought of Sara's tv show cast, he had imagined more and more people visiting. But, there was only one small car. He walked up the steps and Tyler opened the door to help. Jack walked inside to find just Tyler and his friend Sara.

Jack looked about. "Hi Sara, nice to meet you, and welcome to Astoria! I am confused. Tyler said you were bringing your tv show cast?"
"They are all here," said Sara, smiling, holding up a small tablet computer. Sara's internet show was animated, so her entire cast fit neatly in her hand. Jack began to smile. He had worried there wouldn't be enough chowder for everyone, and now there would be more than plenty, because animated characters would have no use for his chowder.

Sara, Tyler, and Jack all sat down with big bowls of Jack's chowder, and some fresh bread Tyler bought in town that morning. Sara had brought some ice cream, which was perfect with the fresh blackberries for dessert. They talked and talked over their wonderful dinner about Jack's adventures in finding all the ingredients, and Tyler and Sara agreed it was the best they had ever tasted.

Sara was so impressed with Jack, decided she should make a new character for her show, and it must be a county boy named Jack, who knows how to make the very best out of what
there is!

Gluten Free Blackberry Cobbler

That moment when you realize your favorite goat has been eating blackberries out of the bowl as quickly as you have been picking them. Similarly, that moment when your favorite goat girl sees the purple on your chin and says the blackberry service is over. Dang! (Dang!)

I did manage to pick enough blackberries out of reach of my goat Jelly for a nice cobbler.

Gluten Free Blackberry Cobbler

3 cups fresh blackberries
1 cup sugar

1 cup brown rice flour
1/4 tsp xanthan gum
1/2 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
1 cup fresh goat milk
1/2 cup goat butter or olive oil

Preheat the oven to 350 degrees. Prepare a 9"x2"deep pie dish with olive oil or coking spray. In a medium bowl, place blackberries and sugar, stirring to mix, and set aside. In another medium bowl, add the rest of the ingredients and mix well. Place flour mixture into the pie dish and spoon the blackberry mixture over the top. Bake for 30 to 40 minutes, until the crust is well browned. Serve warm or cold. Tastes great with vanilla frozen goat milk yogurt.

Penny Wise Goats

There is a thrift store in Warrenton the next town over named Penny Wise, it supports a mental health charity. The lady who runs the store, named Pat is sweet and teases me about how long and curly my hair is.

Pat sells my soaps in her shop, and in turn I donate two dollars from every soap to her charity. I knew I would have quite a few babies for the year so to help a little more I decided to raffle two of them with the winning ticket drawn on the opening day of Sunday Market.

The tickets went really fast and we noticed the market manager was buying quite a few. It turned out for the best because she won the goats and was happy to win them. So off they went to live in her backyard with a very nice view and be completely spoiled rotten. As it should be.

It was also good news for Pat and the mental health charity because we raised over $400 and still she teases me about my hair.

Elsa's Goats

My original herd of five goats was getting older and not producing as much milk as when they where younger. That"s okay, they've given us a lot of milk and kids and deserve to relax awhile. But, there was still increasing demand for milk and soap.

I talked to my friend Elsa from whom i had gotten my original goats. She said she had too many goats, some of which where ready to freshen, and that she would loan them to me to milk. I thought one would be okay, but when she brought the goat over she brought another five goats!


It was a little crazy at first to have this many goats and even more so when the babies arrived. Once i got organized i finely had enough milk for my costumers.

Sweet Toggenburg does from left to right: Darling, Crinoline, Jenny and Special. And Pudding, also a Toggenburg came a few weeks later.

Chocolate Chevre Crazy Cake

Sometimes in the winter, the cheese I make from my goats' milk comes out very soft. It is thicker than yogurt, but still softer than cream cheese. I think its the cooler temperatures and that the goats are thinking about their spring babies. I leave the cheese unsalted, and add it to recipes in place of milk or yogurt. This Crazy Cake recipe is from the depression era, when eggs and butter were scarce, and was called crazy because vinegar is added. It is simple and allows for lots of variation, including this gluten free version.

Chocolate Chevre Crazy Cake

1 1/2 cups rice flour
1 cup sugar
3 tbsps cocoa powder
1 tsp baking soda
1/2 tsp xanthan gum
1 cup yogurt or very soft chevre
6 tbsps olive oil
1 tbsp apple cider vinegar
1 tsp vanilla extract

Preheat oven to 400 degrees. Prepare large well cupcake or muffin pans with olive oil or cooking spray. In a large bowl, place all ingredients adding dry then wet ingredients and mix until well blended. Place in pan filling each well half full. Bake 10 to 15 minutes until center is set. Remove to cooling rack and cool completely before frosting. Makes 6 large cupcakes.
Chevre Frosting
2 pounds powdered sugar
1 tsp vanilla extract
1 cup very soft chevre, approximately

Place in a medium bowl and mix with hand mixer until smooth frosting consistency.

Trail Mix Cinnamon Rolls

It's a bit of a torture to walk into those large grocery stores that have in-house bakeries on the days they make cinnamon rolls. The seem like they will taste so yummy, but then, well, they don't, and an hour later there is the carb crash, so yuck all around. While I haven't been able to make an exact replacement for cinnamon rolls using rice flour, I have found that with the extra protein of seeds in trail mix I feel full until lunch. This recipe has water and olive oil, which can also be replaced with my favorite fresh goat milk and goat butter. The trail mix I used had dried papaya, raisins, dried cranberries, pumpkin seeds, sunflower kernels, almonds, and dried apples. The moisture from the fresh cut apple in the filling steams all the dried fruit and softens the nuts.

3 cups whole wheat flour, plus about 1 cup additional for work surfaces
1 package quick-rise yeast
1 tsp salt
2 tsp cinnamon
1/4 cup brown sugar
1 tsp vanilla
2 tbsp olive oil
1 1/4 cup warm water (120 degrees)

Filling
1 cup trail mix
1 finely chopped fresh apple
1/4 cup brown sugar

Granola Topping
1 cup whole oats (not quick cooking)
1/2 cup brown sugar
1/4 cup olive oil

In a large bowl add flour, yeast, salt, cinnamon, warm water, olive oil. Mix with a spoon to form a sticky dough, add one to two handfuls of flour and lightly knead for one to two minutes until soft dough forms. Cover with plastic wrap and place in a warm locaion for an hour where dough should roughly double in size. Prepare an 8x8 inch baking pan with olive oil. Preheat oven to 350 degrees. Mix filling ingredients together in a small bowl, set aside. Mix granola ingredients together in a small bowl and set aside.


Once risen, turn out on to a floured surface. Knead for five minutes adding flour as necessary. Roll out to about 12 inches by 18 inches. Spread trail mix, chopped apple, and brown sugar evenly on top of dough, leaving a half inch border around all edges. Carefully roll and press gently together to form a uniformly thick log. Slice in 2 inch rolls and place cross sections facing up in prepared pan. Top with granola topping and bake at 350 degrees for 30 to 40 minutes,until center is set, and granola topping is browned and crispy. Allow to cool slightly before serving. Makes nine large rolls.

Dark Chocolate Chevre Truffles

Super simple and super rich these are fast to make ahead of time. They can also be made sugar free or savory by using unsweetened chocolate.

1 cup of soft goat cheese
10 ounces dark chocolate pieces or unsweetened chocolate
2 teaspoons olive oil.
1-2 cups items to roll truffles in, like sprinkles, crushed nuts, instant coffee, candy bits, or if adventurous  ground chili pepper

Line a cookie sheet with foil and set aside. Place chocolate pieces in a medium bowl and microwave on high until melted, about 2 minutes, stirring after each minute. Stir in the olive oil to temper the chocolate and set aside. Place the goat cheese in a small bowl and microwave on high until very soft, about a minute, checking after 30 seconds. Stir cheese into chocolate, mixing until smooth. Drop by tablespoonfuls onto the foil lined cookie sheet and refrigerate 20 minutes until more firm, but not completely solidified. Place sprinkles in a saucer, and roll each chocolate into a ball or other shapes, then roll to coat in the sprinkles. Set in mini-muffin papers or candy cups, then refrigerate until serving. Truffles will keep up to a week in the fridge. Makes 18

Five For Dinner

It's coming up on Thanksgiving, so I wanted to say how thankful I am for my goat Jezebel, or as we call her, Jelly. While she's always been a great goatie, this was the year she really stepped up.

Last year about this time we took Jelly and her sister Betty to a friend's nearby farm to be bred. We thought it was unusual they should be in season on the same day, but it turned out to be a good thing. And then five months later, since they were bred at the same time, they had babies on the same day.

Jelly went first at her usual 2am, surprising us with 4 kids. Sadly we lost one because we didn't get out to the barn in time to help, but two does and this cute little buck with hearts survived. Betty went later in the day, giving us two kids, a buck and doe.

Sadly we lost Betty two days later to milk fever. This is where Jelly stepped up. Luckily for everyone, she is a great producer, over 2 gallons per day at the peak, and she was able to feed all five of the baby goats herself.

Of course all this made Jelly very hungry!

Chevre Oatmeal Cookies

Before I had a cream separator and could make goat butter, I made lots of recipes with chevre, the soft goat cheese I make in place of butter. This recipe for oatmeal cookies came out really yummy, and since the cheese adds more protein and has less fat than butter, they are secretly healthier. I call them goat-meal cookies, and yes, the goats like them too!

3/4 cup fresh goats chevre soft cheese
1/4 cup olive oil
1 cup brown sugar
3 cups uncooked quick oats
3/4 cup brown rice flour
1 tsp baking soda
1/2 tsp ground cloves
1 tsp ground cinnamon
1 cup raisins
1/2 cup fresh goats milk

Preheat oven to 350 degrees. In a large mixing bowl combine cheese, oil and sugar. Beat with a hand mixer until smooth, then add the remaining ingredients and mix well.  Roll dough into 1-inch balls, and place 2 inches apart on a foil-lined cookie sheet. Bake for 10-15 minutes, or until golden brown at the bottom edge. This recipe makes about 2 dozen cookies. For best results, double the recipe because these cookies will go fast!

Upcycled Dress and Jacket from Feed Bags

Feed for my goats and ducks comes in woven polypropylene bags with a cute photo label. During the summer, I sew them into tote bags to sell at the farmers' market. During the winter though they stack up a bit and I can try new things with the extras.

The first project was a party dress made from the Layena chicken chow bags. It took two bags for the full skirt and another bag for the top. Though we did line the top with soft cotton fabric, the seams were still a bit scratchy and the dress is so stiff it stands up by itself!

The next project was a simple zipper jacket made from Purina goat chow bags. It took three bags, though I think an adult jacket would take four. Those goaties better eat up, because I think my mom wants one! I wore this to a downtown art gallery walk and got lots of complements, especially from artists who like to use recycled materials.

It's kind of tricky sewing with these feed bags because once you sew a seam it makes holes in the cute photo label and so the piece is ruined if you make a mistake. Luckily my mom helped a lot, and the patterns were very simple. Another thing is when wearing these feed bag clothes I rattle when I move which attracts all my pets who think I have food for them.

Cranberry Sauce Vinaigrette

I love fresh cranberry sauce. It's fun to cook because the berries pop like popcorn, and the color is beautiful. I like to make a large batch and preserve it in canning jars so it's handy to add to recipes all through the winter. I was making a really nice salad dressing with my blackberry jelly this summer, and found that cranberry sauce tastes great in the recipe too. It is sweet, smokey, with just a small vinaigrette bite.

I've been making a crisp fall salad with apple, crumbled cooked bacon, and spinach. Turkey and pecans are good in there too. If you have trouble convincing kids to eat salad, this vinaigrette with either cranberry sauce or blackberry jelly will sneak up on them, especially if there are loads of apple pieces! It was the deal-maker for me!

1/2 cup jellied cranberry sauce
1/2 tsp liquid smoke flavoring
1 tsp onion salt
1/2 cup olive oil
1 cup apple cider vinegar
1 1/2 cups sugar
1 tsp xanthan gum

Place sugar and vinegar in a small pot. Heat to a low boil, stirring until the sugar is dissolved. Remove from heat and set aside to cool slightly. Place vinegar mixture and remaining ingredients except xanthan gum in a blender. Blend to mix, then add xanthan gum and continue to mix until dressing has thickened, about 1 minute. Makes approximately 2 cups of salad dressing. Store in the fridge for up to 2 weeks.

Note:  I use xanthan gum for gluten-free baking, and find it also thickens and holds oil and vinegar together. If you want to leave it out, the dressing will taste the same, just shake before use.

Pumpkin Custard

It's definitely Fall when the pumpkins begin arriving at the grocery store. I love to get a big pumpkin and wedge it in the branches of the huckleberry bush for my goats to pick at and carve. They will nibble holes in the shell and reach in for the seeds. In past years, they would pick at the pumpkin until it fell out of the branches, and that would be the end, as goats don't usually eat things on the ground. Now that the ducks are sharing their pasture, once the pumpkins fall, the ducks are all over it. The ducks love it more, because once they're done with the pumpkin and the bugs come along, they come back for the second course of bugs.

Fall is also when the goats give the richest milk and we have the most butter and cream. The younger ducks that hatched in March are now producing eggs, and they are up to 10 per day. That's more than we can use, so I donate some to the food bank now the farmers market has closed for the year.
I've been making lots of this quick pumpkin custard with pecans to enjoy the eggs and cream.

For The Custard:
2 fresh duck eggs
1 cup goat's milk cream
1 15oz can pumpkin
2/3 cup brown sugar
1/2 tsp cinnamon

For The Topping:
1/2 cup brown sugar
1 cup finely chopped pecans
1/4 cup melted goat's milk butter

Preheat the oven to 350 degrees. In a large bowl mix together all the custard ingredients until smooth. Pour into a 2-quart baking dish and bake for 30 minutes. Meanwhile, mix together the topping ingredients. After the custard has baked for the 30 minutes carefully place the topping on top of the custard, dropping it by little bits as the surface of the custard will still be runny. Let the custard bake for another 30 minutes or until a knife inserted comes out clean. Let cool for 30 minutes before serving. Make 8 to 10 servings.

Duck Egg Mayonnaise

Duck eggs are not chicken eggs! Well, yeah. I had been substituting duck eggs for chicken eggs in recipes, which worked out great except for mayonnaise. It always seamed to break before I was done adding all the oil. Of course you know this means research!
I found a chart that compares lots of bird eggs. I found that duck eggs have more protein but also more fat that chicken eggs, because ducks are all about oil for life in water. Mayonnaise is the egg protein holding the added oil in what is called an emulsion. The duck eggs have more fat to start, so they can take in less oil. Mystery solved! 
So here is my recipe of mayonnaise adjusted for duck eggs. Mayonnaise usually calls for mustard, but since I am allergic to mustard and duck eggs are so flavorful, I left it out.

Duck Egg Mayonnaise

4 duck egg yolks
2 tablespoons lemon juice or about the juice of half a lemon
2 teaspoons onion salt
3/4 cup light olive oil

Place egg yolks in a blender cup with lemon juice and onion salt. Begin blending on medium speed for one minute to break up proteins. Remove the center of the blender cap if possible and dribble the olive oil drip by tiny drip until the mixture lightens and thickens. Increase adding olive oil to a very thin stream until it is completely added. The mixture will be thick and smooth. Adding more oil to thin or mayonnaise may cause the emulsion to break, becoming runny.
This mayonnaise is really great with sweet pickled peppers in duck egg salad!
.