Magret de canard séché

Serves : 4 people

Preparation : 30 minutes

Wait : 22 days 12 hours

Ingredients

1 duck breast not very thick
17.6 oz of coarse salt
pepper black pepper, or five-peppercorn blend, or Sichuan pepper…
brandy or aged wine, which is used to rub the duck breast just before removing the salt

Seasoning ideas
thyme optional
Herbes de Provence optional
allspice optional
Espelette pepper

Instructions

Place the duck breast in a deep container and cover it with salt for 36 hours.

Next, remove the salt with a paper towel, and rub the duck breast with another paper towel soaked in aged wine or brandy.

Generously season the duck breast with pepper and press it in with the back of a spoon. You might also want to try different seasonings; I’ve included a few ideas in the “Ingredients” section.

Wrap your duck breast in a kitchen towel and place it at the bottom of your refrigerator for at least 3 weeks. The longer you let it rest, the more it will continue to dry out and firm up.

Enjoy your cured duck breast by slicing it thinly, and keep the rest refrigerated.