Place Duck Eggs in a saucepan, cover with cold water, bring to a boil, and cook for 8-10 minutes. Immediately transfer to an ice bath to cool completely.
Place Golden Beets in a saucepan, cover with water, and roast in a 350°F (175°C) oven until tender, about 45-60 minutes. Drain and let cool slightly.
While Beets are cooling, prepare the Brine. In a saucepan, combine Champagne Vinegar, Water, Honey, Salt, Pink Peppercorns, Star Anise, and Cinnamon Stick. Bring to a simmer, stirring until Honey and Salt are dissolved. Add Sherry and simmer for another 5 minutes. Remove from heat and let cool completely.
Peel the cooled Duck Eggs. Place Eggs and Beets in a sterilized glass jar.
Pour the cooled Brine over the Eggs and Beets, ensuring they are fully submerged. Seal the jar.
Refrigerate for at least 72 hours, and preferably 5-7 days, before serving. The longer they sit, the more complex the flavors become.
Ingredients
6
66Duck Eggs
1 pound450 gGolden Beets-medium, peeled and quartered
1 cup240 mLChampagne Vinegar
1/2 cup120 mLFiltered Water
2 tbsp30 mLRaw Honey
1 tbsp15 mLKosher Salt
1 tsp5 mLPink Peppercorns
22Star Anise
11Small Cinnamon Stick
1/4 cup60 mLDry Sherry
Equipment
Saucepan
Ice Bath
Roasting Pan
Sterilized Glass Jar with Lid
Instructions
Place Duck Eggs in a saucepan, cover with cold water, bring to a boil, and cook for 8-10 minutes. Immediately transfer to an ice bath to cool completely.
Place Golden Beets in a saucepan, cover with water, and roast in a 350°F (175°C) oven until tender, about 45-60 minutes. Drain and let cool slightly.
While Beets are cooling, prepare the Brine. In a saucepan, combine Champagne Vinegar, Water, Honey, Salt, Pink Peppercorns, Star Anise, and Cinnamon Stick. Bring to a simmer, stirring until Honey and Salt are dissolved. Add Sherry and simmer for another 5 minutes. Remove from heat and let cool completely.
Peel the cooled Duck Eggs. Place Eggs and Beets in a sterilized glass jar.
Pour the cooled Brine over the Eggs and Beets, ensuring they are fully submerged. Seal the jar.
Refrigerate for at least 72 hours, and preferably 5-7 days, before serving. The longer they sit, the more complex the flavors become.
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