Place water and salt in a pot and put over a medium heat. Keep stirring until all of the salt has melted. After the salt has melted, put the salty liquid aside to cool down completely.
Chopped Pandan leaves roughly, about an inch thick, width wise ( see image above)
Clean all the duck eggs and place carefully in a container that is large enough to fit them all in. Meanwhile to place the eggs inside, keep switching with chopped Pandan leaves so the leaves will be evenly spread in the container.
In the container, put rice whisky inside and follow by salty liquid that was prepared earlier. Make sure that the liquid is covering all of the eggs or else the egg will go off. Close the container tightly and leave it for 11 days for fermentation.
After 11 days, you can take out the egg, rinse and dry thoroughly and keep them in the fridge. The egg will last for a 1.5-2 months. You can also boil them and keep them in the fridge for up to 2 -3 weeks also.