Salted Duck Eggs

Salted duck eggs are a traditional Asian delicacy that can be eaten on their own or used as a flavoring in other dishes.

Ingredients - Serves 12

Clean the duck eggs and dry them thoroughly.
In a pot, bring the water to a boil. Add the sea salt, Shaoxing wine, star anise, and bay leaves. Stir until the salt is completely dissolved. Let the brine cool completely.
Place the duck eggs in a large jar. Pour the cooled brine over the eggs, making sure they are completely submerged. If necessary, place a weight on top of the eggs to keep them under the brine.
Cover the jar and let it sit at room temperature for 30 days.
After 30 days, remove an egg from the jar and boil it for 30 minutes. Let it cool, then peel it. The white should be salty and the yolk should be slightly runny. If it's not ready, let the eggs sit for another week and try again.
Once the eggs are ready, they can be stored in the refrigerator for up to 1 month.