- Rinse the duck eggs and place them in to a resealable jar.
- Bring a medium sized saucepan of water to a boil before adding the salt and stirring until dissolved.
- Add the Shaoxing wine in to the mixture before removing the pan from the heat and pouring over the eggs.
- Ensure that all the eggs are fully submerged before closing the lid and storing in a cool place at room temperature for 21 days. A ziplock bag filled with water should be enough to keep them submerged.
- After 21 days, place one of the eggs in to a small saucepan of cold water and bring to a boil over medium heat for 10 minutes to check for saltiness. Eggs are ready if they are salty with a yellow-orange yolk.
- If the eggs aren’t ready then let them marinate for another 7 days before removing them from the brine and transferring them to a fridge.