How to Make Deep-Fried Balut Po’ Boy

duck egg balut po boy

I’ve been on a po’ boy kick for the past couple of weeks, but then I got bored of all these basic ass po’ boys. I needed that new new. So, I hit up a nearby Asian market.  As soon as I walked in, I spotted some Balut eggs. It was love at first sight. If you’re not familiar with what balut is, then you NEED TO TAKE A LOOK AT THIS FIRST. Then, keep reading.

duck egg aioli

Ok, so first things first: I needed to make the aioli. Oh, and now that you know what Balut is, you know I had to keep this thing duck-themed. So I incorporated the duck egg in the aioli.  Check out the recipe.

Duck Egg Aioli

  • 2 or 3 fresh garlic cloves, peeled and minced.
  • Coarse sea salt
  • 1 duck egg yolk (room temperature)
  • 1/2 lemon, juiced
  • 1 cup pure olive oil
  • 1 table spoon of orange zest
  • a few slices of jalapeno (cause you know I gots to have  that spice)


Whisk minced garlic, pinch of sea salt (to start), and yolk until smooth. Squeeze in lemon juice. Then, while whisking by hand, pour olive oil in steady stream to emulsify. Putting a towel under the bowl during the process helps with the bowl slipping and sliding. Take a few breaks in between the process to make sure the oil is fully mixed in. Slow and steady wins the aioli — so check it before you wreck it. Once it reaches a consistency to your liking, add salt to taste and fold in the orange zest and jalapeno slices. Kept the ‘penos sliced, rather than diced cause yuh’ know I like’m cute and chunky.


This is when things got weird….

duck egg embryo balut

To prepare these guys all you have to do is boil them like a normal chicken egg. After letting them cool, I was really hyped to try one dipped in salt and pepper, aka the traditional OG style. Once I cracked open that shell and popped the embryo sac, I saw a beak, feathers, and a set of eyes.  All I could think about was this ಥ_ಥ

tempura batter duck egg embryo

So I decided to go with what I know best and that’s to DEEP FRY ‘EM.

Tempura Batter

  • 1 cup flour
  • 1 table spoon cornstarch
  • 1 1/2 cups of soda water as cold as possible


Combine all of the ingredients and mix until smooth. A few lumps here and there is aight. The cold bubs keeps the batter fluffy, so refrigerate if you’re not going to use it right away and in-between battering.

deep fried duck egg embryo balut

I did a hood version of an at-home deep fryer by pouring a bunch of grape seed oil into a cast iron skillet (about halfway). Once the oil gets to about 375 degrees, then I’m ready to fry. Coat the ducklings evenly in the tempura batter and drop them in the deep fryer until golden brown delicious. Salt them as soon as you pull them out.


The Holy Duck Trinity Sandwich Spread

deviled duck egg spread and duck aioli

Clockwise from top left: deviled duck embryo yolk spread – duck egg aioli – smoked paprika.


How to Assemble

duck embryo balut po boy

Assembling the sandwich is up to you. I kept it New Orleans style simple and used iceberg lettuce, tomatoes, and leftover jalapenos. You know a GlutLife recipe wouldn’t be complete without sum drank. And the best way to wash a little quack down is with a little yak of the Hennessy variety.

A special shout out goes to Glut family member Landjawz for showing us how to suck on duck eggs.


How to Make a Hennessy Ginger

Hennessy Ginger

This past Wednesday, the Foodbeast crew grabbed drinks and dinner at Lucques Restaurant in Los Angeles. After gobbling down dainty appetizers wrapped in prosciutto, we sat down with Maurice Richard Hennessy, direct descendant of the man who founded the Hennessy brand in 1765. Maurice was well-versed in the history of cognac, gathering everyone around him as he told tales of King George IV’s popularity with “the women” and his fondness for only the finest cognac. By the end of dinner, we had covered the entire drama of the Hennessy history and our heads were swimming with everything from Hennessy Paradis Imperial neat to apple fizzies.

Ultimately, our favorite drink of the night was the Hennessy Ginger. A light twist of Hennessy and ginger ale served with lime juice. Recreate the boozy concoction below and let us know what you think!


Hennessy Ginger


  • 1.5 parts Hennessy Privilege
  • 3.5 parts Ginger Ale
  • 1 part Lime juice

How to Make It

  • Pour Hennessy Privilege into highball glass.
  • Add cubed ice (fill the glass), top with ginger ale.
  • Garnish with a lime wedge or fresh slice of ginger

Hennessy’s Thoughts On the Loss of Long Time Patron Kim Jong-IL

Cognac is a popular drink in many Asian communities, often considered a major luxury item and status symbol. It is now being reported that Kim Jong-IL might have been one of Asia’s largest sole importer of the product. During the height of his reign in the 1990’s, Kim Jong-IL was reported to import almost $800,000 worth of Hennessy Paradis annually.

It seems like the death of the dictator would surely affect Hennessy, however the company has chosen to distance itself on the matter. Interesting move on their part. According to Jennifer Yu, Director of Communications for the brand, mentions that “there’s been no negative feedback” by the death.

We’ll see how this plays out into the coming months.



Hennessy NyX Limited Edition Bottle

The World’s most popular cognac just released a brand new bottle design to add to their Privilege collection. Hennessy has released their new bottle NyX with a unique aesthetic inspired partly by the radiance of a starry night sky. The Bottle features a translucent glass with a metallic finish and its labels bear a deep purple trim and lettering. These limited edition bottles are etched with a number of authenticity and will go on sale for $45-$50 beginning December 1, 2011.