Clean the eggs: Rinse the eggs gently under running water, using a soft cloth if needed. Pat them dry with a kitchen towel.

Prepare the brine: In a medium saucepan, combine 4 cups of water and 1 cup of rock salt. Heat over medium heat until the salt is fully dissolved (5-7 minutes). Once dissolved, remove from heat and let it cool.

Brine the eggs: Place the cleaned duck eggs in a large glass jar. Pour the cooled brine over the eggs, ensuring they’re fully submerged. Leave some brine aside for later.

Weigh down the eggs: To keep the eggs submerged, transfer the leftover brine into a small plastic bag, seal it, and place it on top of the eggs in the jar.

Seal and store: Close the lid tightly on the jar and store at room temperature away from direct sunlight. Let it cure for two weeks.

Ready to enjoy: After two weeks, rinse the eggs lightly before using.