As a kid, I always loved eating salt cured duck eggs with my morning congee. However, I would only eat the yolk. The whites were always too salty. And I would look for the yolks in sticky rice and in mooncakes.
But I’ve never cooked with them, raw, or uncured. I had an interesting couple of days figuring out how to sous vide them properly and perfectly.
This is a Sous Vide Duck Egg with 5 Spice Duck Leg Confit, Spring Onion Purée, Julienned Cucumbers, Spring Roll Paper Crackers, and a 5 Spice Jus.
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