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Today I propose an extremely simple recipe, ideal for renewing your drinks and impressing 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; soon, we’ll share our spaghetti recipe with pesto, rocket, and dried duck breast. You can use any type of seasoning; vary the herbs and spices as you see fit. Better: why not buy two duck breasts and prepare different seasonings to compare the tastes? The only question you will ask is: Why didn’t you do it sooner? Here we go.Photo credit: © Eatwell101.com
What ingredients do you 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 (Moroccan spice mix)
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 the remaining flavored salt. Book in the fridge for 24 hours.
After 24 hours, remove the duck breast, rinse thoroughly, and dry with paper towels. In a bowl, combine the cumin, pepper, paprika, and ras el hanout.
Rub the duck with this mixture, coating all sides. Foil the duck breast in a clean cloth and store it in the 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
How to Make Dried Duck Breast
Ingredients
- 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 (Moroccan spice mix)
Instructions
- 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.
- Pour the mix a dish, pour half of the flavored salt, place the duck breast over with skin side on top. Top with the remaining flavored salt. Book in the fridge for 24 hours.
- After 24 hours, remove the duck breast, rinse thoroughly, and dry with paper towels. In a bowl, combine the cumin, pepper, paprika, and ras el hanout.
- Rub the duck with this mixture, coating all sides. Foil the duck breast in a clean cloth and store it in the refrigerator for 2 weeks. The ideal is to place it into the crisper.
- To serve, slice the duck breast thinly.
Nutrition
Nutrition information for this recipe.
Reviews
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How did it turn out?
[...] How to Make Dried Duck Breast [...]
[...] I promised you recipes using dried duck breast. So here’s a recipe idea of spaghetti with pesto. It is simple to compose with [...]
Looks nice indeed. Is there a typical recipe for this? I mean french, italian, or spanish? because lot of pork derivative charcuterie from these countries are air dried in special place or ventilated basements. Isn't it the same for duck?
anyway thanks ;)I've got to try this! thx
