Salted Duck Egg
by Food editor
Favorite
Difficulty
Easy
Time
48h
Serving
4
no
1. 4 duck eggs, 70ml white wine, 50g salt
2. Wash the duck eggs with white wine, cover them with salt and put them in a casserole
3. Cover the casserole with plastic wrap and place it in a cool place for 15 days
4. Put 500ml of warm water in the pot, add salted duck eggs, and cook over high heat
5. Cut 4 small halves with a knife, ready to eat
