The Two Fat Bearz: Salty Duck Eggs 鹹蛋

I bought a dozen of duck eggs at the market and got a recipe from the web today. Salty duck eggs here I come.

It was quite easy to make but I need to wait a least 2 weeks to find out the result.

The following is what I got from the web.

It's quite easy to make salty duck eggs at home. The only difficulty would be obtaining fresh duck eggs--especially those laid by free-range ducks that have fed on grubs and snails. Chicken eggs can be used but will produce less than stellar results. What you need:
Duck eggs (a half dozen to a dozen is a good number)
A lidded glass jar capable of holding all the eggs with space left over
A cooking pot with almost the same capacity as the jar
A large quantity of salt (ordinary salt is fine--no need for fancy Kosher salt)
Water (from the tap is fine)
Fill up the cooking pot with water and bring to a full boil. Turn off heat. Mix in enough salt to saturate the water. In other words, there should be a layer of undissolved salt on the bottom of the pot. More salt is better than less salt because the eggs may go bad if the brine is not salty enough. Let the salted water completely cool. Place the eggs into the jar. Fill the jar with the salted water, and make sure all the eggs are completely submerged. Note that you want the water to fully cover the eggs and you should see a layer of salt settled on the bottom of the jar. Cover jar with the lid. Place the jar in a cool, dry place like a cupboard or underneath one's bed. After two weeks try one of the eggs. The length of time for brining depends on the salinity of the water, the size of the eggs, and whether or not you plan on consuming the whites. But normally this period should not exceed two months.

It is not cheap to get salty duck eggs from Chinese grocery shop in the UK. And I think it is always better to make your own food because you know what you put in it.