How to Make Dried Duck Breast

How to Make Dried Duck Breast

Nina L. Palmer

Today I propose an extremely simple recipe, ideal for renewing your drinks and impress your friends.
The ingredients are very simple: a good duck breast, coarse salt, herbs, spices… and two weeks of patience! You’ll see more uses of the dried duck breast in future posts as they are numerous: soon we will give you our spaghetti recipe with pesto, rocket and dried duck breast.

You can use any type of seasoning: vary the herbs and spices at your convenience. Better: why not buying two duck breasts and prepare different seasoning to compare the tastes? The only question you will ask is: why not having done it sooner? Here we go.

What ingredients you’ll need to make dried duck breast

  • 1 duck breast (here’s how to select your duck breast for cooking)
  • 3/4 lb (400 g) coarse salt
  • 1 tablespoon of 5 mixed peppercorns: black pepper, white pepper, green pepper, red pepper and Jamaican pepper
  • 1 tablespoon of cumin seeds
  • 1 tablespoon of fennel seeds
  • 1 tablespoon of oregano
  • 1 tablespoon of coriander
  • 1 teaspoon of ground cumin
  • 1 teaspoon of dried Espelette chili pepper
  • 1 teaspoon of paprika
  • 1 teaspoon ras el hanout (morrocan spice mix)
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Directions

At first, gather cumin and fennel seeds, oregano, pepper, and the 5 berries mix in a mortar. Crush them coarsely. Add salt and mix well. Here you can find various inspirations for flavored salt.
Pour the mix a dish, pour half of the flavored salt, place the duck breast over with skin side on top. Top with remaining flavored salt. Book in the fridge for 24 hours.

After 24 hours, remove the duck breast, rinse thoroughly, dry with paper towels. In a bowl, combine the cumin, pepper, paprika and ras el hanout.

Rub the duck with this mixture by adhering to all sides. Foil the duck breast in a clean cloth and store in refrigerator for 2 weeks. The ideal is to place it into the crisper.
To serve, slice the duck breast thinly.

Good food needs a good wine: choose a Bordeaux Claret, a rosé Côtes du Ventoux.

Photo by Dominique

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How to Make Dried Duck Breast