Even though duck eggs are a lot less common than their chicken counterparts, they are quite easy to prepare. The duck egg yokes are fattier than chicken eggs, and their whites contain more protein. Duck egg shells are more fragile than a chicken egg, so care must be taken during preparation not to break the eggs. They can be prepared just as you would a chicken egg: over easy, sunnyside up, scrambled, etc. There are a few ancient Chinese duck-egg specific recipes that we'll investigate.
One Chinese recipe for duck eggs is the tea egg. Start by bringing a small pot of water to a boil, add the eggs and simmer them for 8 to 10 minutes until they are hard boiled. Then carefully crack the egg, but leave the shell on. Then simmer the eggs in tea for an hour. This will produce a spider-webbed pattern on the exterior of the egg, which makes it readily apparently to anyone eating that they aren't eating your average chicken egg.
Another recipe is hard cooking the eggs and sprinkling them with fleur-de-sel tasting salt. Place the eggs in a pot filled with cold water. Bring the water to a boil with high heat, then remove the pot from the stove immediately. Let the eggs stand for 12 minutes. Drain the water and shake the pot vigorously until the egg shells are broken--cooling them faster and avoiding overcooking the eggs. Fill the pot with cold water so the eggs cool. Once cooled, peel the eggs, slice in halves or wedges and sprinkle with fleur-de-sel tasting salt. You can store in the refrigerator if you don't want to eat them immediately.
Preserved duck eggs, or "1,000-year eggs", can be made by placing duck eggs in a paste made of tea, pine needle ash, charcoal ash and salt. Alkali in the ash will transform the color of the egg shells to amber and will make the duck eggs appear to be petrified. Preserved duck eggs will last approximately 100 days.