Dried duck breast

De-li-cious!

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You need :

• 1 whole duck breast
• 15cl of Espelette pepper vinegar
• Black pepper
• 3.5kg of coarse salt
• A wooden box
• A little patience

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1. First of all, you should know that it is more economical to make this recipe for several duck breasts at the same time.
2. In a dish, pour the vinegar with Espelette pepper.
3. Prepare the duck breast and place it in the dish with the vinegar. Cover the dish and leave to marinate for 24 hours in the refrigerator.
4. Then take the duck breasts out.
5. In a box the size of a wine box (preferably wooden), put a clean cloth at the bottom, and pour the coarse salt to cover the bottom of the box for about 4cm.
6. Then place the duck breast in the box and press it down so that it is well impregnated with salt.
7. Cover with the remaining salt and cover with another cloth. Leave in a cold place (but not in the refrigerator) for 24 hours.
8. After 24 hours, dip the duck breasts in black pepper, without covering them completely to prevent the taste of the pepper from overpowering.
9. Wrap each duck breast individually in a clean cloth and place in the bottom of the refrigerator for at least 7 days, ideally 21 days in total.
10. Rinse when removed from the cloth and serve as an appetizer or salad, cut into thin slices.

Tip: All our vinegars and balsamics work for this recipe.

You don’t have the Espelette pepper vinegar? Find it in our shop