Dried duck breast with raspberry vinegar and sea salt

Ingredients for 1 servings:

• 1 large duck breast, approx. 400 – 450 g
• 1 kg sea salt, coarse
• 100 ml vinegar (raspberry vinegar)
• Thyme, fresh
• Black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Total time approx. 3 days 20 minutes

Very noble starter

Clean the duck breast and remove any light membranes. Using a syringe, inject the raspberry vinegar into the duck breast, piercing it in several places. Dab off any excess liquid. Place half of the sea salt in a sealable container. Place a few sprigs of thyme on top. Place the duck breast flesh-side down on top and cover with the remaining salt. Close the container and refrigerate for 24 hours. Then remove from the salt, rinse with water, and pat dry. Cover tightly with freshly ground pepper, wrap in a cloth, and refrigerate for 2-4 days. Slice the duck breast very thinly and serve with a salad. A mixed salad of radicchio, frisée, and lamb’s lettuce with a dressing of raspberry vinegar and walnut oil goes very well with the duck breast. The duck breast will keep in its pepper casing for several weeks, becoming drier as it does so. Tip: You can also use other herbs, e.g., rosemary, fennel, etc. The salt can be dried in the oven and reused.