Ancient French recipe. Delicious dried duck breast as appetiser or ingredient in your salad. This recipe requires at least two, or three weeks waiting before you can taste it.
Preparation time 10 minutes .. Cooling 15 hours .. Growing ripe 3 weeks .. Durability 6 months if you can resist
INGREDIENTS .. 1 piece
- 1 duck breast
- 500 g coarse salt
- ground black pepper
- herbs of Provence
Put half the salt on the bottom of a plastic box. Place the duck breast and cover with the remaining salt. The duck must be well wrapped in its layer of salt. Put in the refrigerator for 15 hours. Do not skip this time, otherwise it will be too salty.
Remove the breasts from the salt, rinse with water. Wipe it well. Sprinkle with pepper and herbs on the meat side.
Place the duck breast on a clean cloth. Pack it and keep it in the sharper drawer of your refrigerator. This is the least humid part
Now: 2 weeks minimum, best 3 weeks wait and you can enjoy.