Here is my recipe for homemade dried duck breast, just as we make it as a family every year for the holidays!
Dried duck breast is a delicacy that can be served as part of a cocktail dinner alongside other tapas. But it’s also an essential ingredient in Gascon salad, along with other duck products like gizzards and foie gras.
By making this dried duck breast yourself, you’ll take pride in having created your own product, using a duck whose origin you know.
Another advantage of this homemade dried duck breast is that you can season it however you like, by varying the type of pepper you use, or by adding other herbs or spices, such as herbes de Provence. I’ve included a few seasoning ideas in this recipe, but I’m curious to hear your own suggestions.
So go ahead and give this dried duck breast a try—let me know how it turns out!
Very good and easy to make. Can the salt be reused multiple times? Thanks for your reply.
Hello, thank you for your comment! Well, it would theoretically be possible to recover the salt, but you’d have to clean it and then dry it out, either in the sun or in the oven. Between the time it would take and the energy costs, I’m not sure it would be worth it in the end, but that’s just my personal opinion 🙂
Very well explained and, above all, very good—thank you very much