Dried Duck Fillet
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 6 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 duck breast (duck fillet), fresh, whole and with skin
- 1 kg salt, coarse-grained
- 3 tablespoon pepper, ground (or Piment d`Espelette or 5-spice powder, depending on your taste)
Print Recipe
Pin Recipe Instructions
- Pour a layer of salt about 2 cm thick into a vessel with a lid (earthenware terrine, for example) that is slightly larger than the duck fillet. Place the duck fillet on top and cover completely with salt (you can press the salt on a little and add herbs such as thyme to taste). Let the whole thing dry in the fridge for at least 24 hours (30 hours is better).
- Then take the duck fillet out of the salt, clean it well (you can also rinse it briefly under water and dry it well with kitchen paper).
- Place on a clean kitchen towel and pepper well on all sides. Wrap in the cloth and let it dry for 2 to 3 weeks. This is best done in an airy basement or in the pantry - if this is not feasible, then it is downstairs in the refrigerator.
- To serve, cut into wafer-thin slices and serve as a starter, e.g. with fresh bread and butter. Also goes very well with a green salad.
- A strong red wine (e.g. Cahors) goes best with it.
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