Nah, the fermented duck eggs, all feathery boney and all.
Balut? Naw.
Asians love “textures and contrasts” LOL
Not quite Filipino balut. These were cooked like soft boiled eggs with feathers and beaks.
“Birds” is just that, whole birds popped into the oven or into clay cooking jars over a fire. I was skeptical at first because the feathers were still on but ate one. Then another. They are pretty good.