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LOCATION: Recipes >> Preserving Meats >> Duck Eggs 02

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Szechuan Salted Duck Eggs

12 duck eggs, well washed
1 C ( 220 g) coarse cooking salt
1 T. Szechuan peppercorns
1/2 C. (125 ml) yellow rice wine
7 C. (1.75 L) warm water

Place eggs in a large jar. Mix together the remaining ingredients,
stirring to dissolve the salt. Pour over eggs, cover and set aside in
a cool place for 1 month.

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