Mooncakes sound so cool.Jack, if you could spare a couple dozen duck eggs, that would be great. Please let me know how much you want for them. Last year Christopher and I made mooncakes for the Mid-Autumn (Moon) Festival, and they came out great. We used aged salted chicken eggs for the centers of the mooncakes. With all of our recent moving back and forth, we were too late to plan or do anything in time for this year's festival, but we had a lot of fun with last year's project, so we wanted to do it again with duck eggs this time. Here's a few pictures from last year:
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Salted chicken eggs
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This is what the yolks look like after 30 days. They taste great!
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The yolks were covered with a filling, then covered with a pastry, and then molded into balls. We then used a mold to press the mooncakes into shape.
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Freshly-pressed mooncakes
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Freshly baked mooncakes
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We made our own fillings from adzuki beans, green mung beans, and lotus seeds. My favorite was the filling made from lotus seeds.