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An embryo is an embryo and is edible--in Cambodia, anyway... and at any age, it seems. The young are cooked or fried; the old "poan tia kon" (balut, in the Philippines) are hard-boiled, and devoured any time, anywhere--with a touch of salt, pepper, chili, lime juice, garlic, and some herbs; the oldest ones, with partially-developed feathers, are often dipped in a batter and deep-fried. None of this is for the faint of heart--or stomach.
Whether in an urban area or in the Cambodian countryside, duck embryos are a super-popular snack food, and are often sold together with fruit shakes and local desserts.
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