Dried duck breast
De-li-cious!
You need :
- 1 whole duck breast
- 15cl of Espelette pepper vinegar
- Black pepper
- 3.5kg of coarse salt
- A wooden box
- A little patience
- First of all, you should know that it is more economical to make this recipe for several duck breasts at the same time.
- In a dish, pour the vinegar with Espelette pepper.
- Prepare the duck breast and place it in the dish with the vinegar. Cover the dish and leave to marinate for 24 hours in the refrigerator.
- Then take the duck breasts out.
- In a box the size of a wine box (preferably wooden), put a clean cloth at the bottom, and pour the coarse salt to cover the bottom of the box for about 4cm.
- Then place the duck breast in the box and press it down so that it is well impregnated with salt.
- Cover with the remaining salt and cover with another cloth. Leave in a cold place (but not in the refrigerator) for 24 hours.
- After 24 hours, dip the duck breasts in black pepper, without covering them completely to prevent the taste of the pepper from overpowering.
- Wrap each duck breast individually in a clean cloth and place in the bottom of the refrigerator for at least 7 days, ideally 21 days in total.
- Rinse when removed from the cloth and serve as an appetizer or salad, cut into thin slices.
Tip: All our vinegars and balsamics work for this recipe.
