Salted Duck Egg Yolks
Curing raw duck egg yolks in salt yields a firm, amber center with a rich, briny bite.
Dietary
Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free
Allergens
Eggs
Fresh duck egg yolks are packed in coarse salt until firmed and intensely savory, then rinsed and air-dried or baked briefly for use in mooncakes, rice dishes, or as a garnish. The curing process concentrates flavor and firms the texture, making these yolks a prized ingredient in Chinese and Southeast Asian cooking.
Ingredients
- 12 raw duck egg yolks, separated from whites
- 4 cups coarse salt, divided
- 2 tablespoons Chinese rice wine (optional, for rinsing)
Method
-
Spread 2 cups of coarse salt evenly in the bottom of a shallow glass or ceramic container, creating a layer about 1/2 inch thick.
-
Using the back of a spoon, press 12 small indentations into the salt layer, spaced apart so the yolks will not touch.
-
Carefully separate each raw duck egg and place the whole, unbroken yolk into one of the indentations in the salt.
-
Gently cover the yolks completely with the remaining 2 cups of salt, making sure each yolk is fully buried and not touching another.
-
Cover the container with a lid or plastic wrap and refrigerate for 5 days to cure, until the yolks are firm to the touch.
-
Carefully brush off the salt from each yolk and rinse briefly under cool water to remove any clinging grains.
-
Pat the yolks dry with paper towels; if desired, dab with rice wine for added fragrance and to help preserve them.
-
Arrange the cured yolks on a parchment-lined baking sheet and bake at 300°F until firm and lightly glistening with rendered fat.
-
Cool the baked yolks to room temperature before using in mooncakes, rice dumplings, or storing airtight in the refrigerator for up to one month.
Rate this recipe
Salted Duck Egg Yolks
Fresh duck egg yolks are packed in coarse salt until firmed and intensely savory, then rinsed and air-dried or baked briefly for use in mooncakes, rice dishes, or as a garnish. The curing process concentrates flavor and firms the texture, making these yolks a prized ingredient in Chinese and Southeast Asian cooking.
Make ahead 12 yolks 90 cal
Ingredients
- 12 raw duck egg yolks, separated from whites
- 4 cups coarse salt, divided
- 2 tablespoons Chinese rice wine (optional, for rinsing)
Method
- 1
Spread 2 cups of coarse salt evenly in the bottom of a shallow glass or ceramic container, creating a layer about 1/2 inch thick.
- 2
Using the back of a spoon, press 12 small indentations into the salt layer, spaced apart so the yolks will not touch.
- 3
Carefully separate each raw duck egg and place the whole, unbroken yolk into one of the indentations in the salt.
- 4
Gently cover the yolks completely with the remaining 2 cups of salt, making sure each yolk is fully buried and not touching another.
- 5
Cover the container with a lid or plastic wrap and refrigerate for 5 days to cure, until the yolks are firm to the touch.
- 6
Carefully brush off the salt from each yolk and rinse briefly under cool water to remove any clinging grains.
- 7
Pat the yolks dry with paper towels; if desired, dab with rice wine for added fragrance and to help preserve them.
- 8
Arrange the cured yolks on a parchment-lined baking sheet and bake at 300°F until firm and lightly glistening with rendered fat.
- 9
Cool the baked yolks to room temperature before using in mooncakes, rice dumplings, or storing airtight in the refrigerator for up to one month.