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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Don't worry—you don't need to buy a suitcaseful of whole ducks. Use Moulard duck breasts (available ). Once cured, slice them very thinly and serve with a salad or garnish with tart blueberry preserves, fig chutney, or pickled raisins from Boat Street Pickles ( ). Ingredients:
2 1-pound boneless moulard duck breasts with skin |
1 1/2 cups kosher salt |
1 cup (packed) dark brown sugar |
5 juniper berries, cracked |
3 bay leaves, crumbled |
1 teaspoon coarsely cracked black pepper |
1/4 teaspoon smoked paprika |
Directions:
1. Using a small knife, trim all but a 1/8 layer of fat from each duck breast; reserve fat for rendering. Mix remaining ingredients in a medium bowl.
2. Arrange 2 sheets of plastic wrap side by side on a work surface. Spread 1 scant cup salt mixture (do not pack) in center of each sheet, spreading mixture to match the size of the duck breasts. Top each with 1 duck breast, fat side down. Spread remaining salt mixture over meat, dividing equally. Bring plastic wrap up and over each duck breast, wrapping tightly. Place on a small rimmed baking sheet, fat side down, and refrigerate for 7 days to cure.
3. Unwrap duck breasts. Scrape off salt mixture (do not rinse). Using a long, sharp knife, thinly slice meat.
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