Cured Duck Breast

Ingredients

• 1 Duck breast (Approximately 428 g in the preparation shown; trimmed before salting.)
• 500 g Guérande sea salt (To completely cover the duck breast during salting; the excess is removed afterward.)
• Freshly ground pepper (Apply to all sides, to taste.)

Steps

1. 1

   Trim the duck breast, removing any unwanted parts.

2. 2

   Place the duck breast in the Guérande sea salt and cover it completely.

3. 3

   Refrigerate the salted duck breast for 8 hours.

4. 4

   After 8 hours, remove the excess salt under cold running water.

5. 5

   Dry the duck breast thoroughly.

6. 6

   Coat the duck breast with freshly ground pepper on all sides.

7. 7

   Wrap the peppered duck breast in a clean kitchen towel.

8. 8

   Place the wrapped duck breast at the back of the refrigerator and let it dry for 6 weeks.

9. 9

   At the end of the drying period, unwrap the duck breast and check its texture. In the preparation shown, it decreased from approximately 428 g to 300 g.

10. 10

    Slice the dried duck breast thinly and serve.

Notes

The video indicates that a longer drying period is possible, up to approximately 2 to 2.5 months according to the author, but this preparation uses 6 weeks. The exact shelf life after drying is not specified. The final weight shown is approximately 300 g.

Nutrition per serving

• appetizer
• charcuterie
• meat
• gluten-free
• dairy-free
• curing
• drying
• no-cook