Duck Eggs

Duck eggs are eaten fresh, salted and preserved. Fresh eggs have a bluish tinge and can be stir-fried or used in omelettes — they have a stronger flavour than hen eggs, but are very delicious. Salted eggs are steamed for 20 minutes and used to garnish all sorts of dishes. They are great stir-fried with minced pork, Thai style. Preserved eggs are covered in a mixture of salt, lime and wood-ash paste and stored for about a month. The whites turn a clear, dark deep-green colour and the yolks are very creamy. Just peel and use them with tofu or in rice porridge. Duck eggs give a welcome texture and taste to many dishes.