Cured Duck Breast
Makes 10-20 Servings
Ingredients
- 1 duck breast (preferably Moulard)
- coarse sea salt
- 1 tbsp Banyuls Vinegar
- 1 cup port, Madeira or red wine
- 2 tbsp Sichuan peppercorns
- 2 tbsp Telicherry peppercorns
Special Equipment
- cheesecloth
- kitchen twine
- mandoline or very sharp knife
How-to
- Separate tenderloin from the breast and trim some of the extra fat
- Bury duck breast in sea salt and place in the refrigerator for 24 hours
- Remove duck from salt
- Rub with vinegar first, then douse duck with Banyuls wine
- Generously cover duck with the blended peppercorns on both sides
- Roll up duck snugly in cheesecloth and fold over the ends of the cheesecloth
- Tie it up with kitchen twine, allowing enough twine to hang the duck breast in the refrigerator
- Hang in a wine cooler or fridge for 7-10 days
- Unwrap duck from cheesecloth. Slice thinly with a meat slicer, mandoline or very sharp knife and serve
Recommended Serving Options
- as a “crouton” on salads, amuse-bouches, part of charcuterie plate
Note
- Can keep in the refrigerator for up to 2 weeks or freeze indefinitely
- Requires 6 minutes prep, 24 hours in salt, 7-10 days cure time