Wash the duck eggs, wipe dry or let air-dry

Put the water into a large pot, pour salt and bring to a boil until salt is dissolved, let cool, add white wine

Place dried eggs in a separate large pot.

Using a bamboo curtain to keep the eggs under the water level, pour in the salt/wine water mixture. Cover, and let pickle for 30 to 45 days. 30 days will be slightly less salty, 45 will be much more. The pickling time also depends on the temperature. If it is warmer, then the process will take less time.

Remove the pickled duck eggs, clean them with paper towels, and put them into the refrigerator for storage. You can cook with them in a recipe.