Combine equal parts salt and sugar in a bowl and mix well to combine into a dry brine. Line muffin pan or shallow dish with dry brine up to 1/2" to 1" in height. Use a spoon to create an indent in the dry brine for the duck yolk to rest in.

Crack raw duck eggs on a flat surface and carefully separate the egg yolk from the egg white. Place each duck yolk in the dry brine indent on the pan. Put egg white aside for future use. 

Cover duck yolks with dry brine mixture until no duck yolks are visible. Cover with saran wrap and refrigerate for 6 days or until the duck yolks are semi-firm. 

After 6 days, take the duck yolks out of the refrigerator. Remove the saran wrap and uncover the duck yolks from the dry brine mixture. Rinse any remaining dry brine mixture off the yolks under cool water using your hands. Pat duck yolks dry with a clean kitchen towel or paper towel. 

Place duck yolks in a single layer in the dehydrator and dehydrate at 150 degrees for 1 1/2 to 2 hours. The Chinese salted duck yolks are finished when they have the same texture of a firm aged cheese. 

Store Chinese salted duck yolks in the refrigerator in a sealed container lined with a clean kitchen towel or paper towel.