salted duck eggs
- duck eggs packed in tubs and covered with a mixture of finely ground charcoal in brine. After 6 weeks to 3 months, the yolk becomes firm and the white becomes salty as the salt diffuses in. They are cooked by cleaning and boiling for 10 minutes. Used in curries and as hors d’oeuvres. The yolks are used in Chinese moon cakes. Common in China and Southeast Asia.