Salted Duck Eggs

Ingredients

• 2 1/2 quarts water
• 3 cups kosher salt
• One dozen duck eggs

Directions

1. Combine the water and salt in medium saucepot and place over medium heat. Whisk over heat until salt is completely dissolved. Remove from heat and allow to cool to room temperature.
2. Layer duck eggs in sealable glass or plastic container. Pour brine over duck eggs until completely covered. Cover container and store in cool place away from direct sunlight for at least three weeks until egg yolk is firm (see note). Cured eggs can be stored in refrigerator for up to two weeks.