this is a recipe of cured and dried duck breasts, easy to realize , but it requires a little patience before you can appreciate the result! Cured and dried duck breasts are eaten as an appetizer , cut into thin slices and they will do wonders in your salads and even your soups. And as I like to confit the legs , I prefer to start the recipe with two ducks, and use the carcass to cook a broth.
Cured and dried duck breasts
To make this dish, you need at least the 2 duck breasts of a fat duck. You will use the thighs and duck carcass for other recipes
For two duck breasts: 30 g coarse salt, 10 juniper berries, 10 black peppercorns, 2 leaves of thyme, 2 bay leaves.
Crush juniper berries and pepper in a mortar. Add salt, thyme and toasted laurel into small pieces. Put this mixture on the flesh side of the magrets. Put the magrets on top of each other, skin side to the outside. Put them in a dish and put a weight on it, then keep them in the refrigerator for 24 hours.
Separate the duck breasts, sponge them with paper towel and then wrap them separately in a clean cloth. Let them mature for at least one week in the refrigerator before to enjoy them.
The quantities of salt and spices suit me perfectly, but nothing prevents you from varying the elements of the curing. And of course it is always possible to smoke the magrets. The breast must than be smoked 24 hours after salting and then dried as in the described recipe.