John Myers
Ingredients for 1 servings:
- 1 duck breast (duck fillet), fresh, whole and with skin
- 1 kg salt, coarse-grained
- 3 tbsp ground pepper (or Allspice d’Espelette or 5-spice powder, depending on your taste)
Instructions
Working time approx. 10 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 10 minutes
Like ham, only much finer!
Pour a layer of salt about 2 cm thick into a lidded container (e.g., a stoneware terrine) that’s slightly larger than the duck fillet. Place the duck fillet on top and cover completely with salt (you can press the salt in a little and add herbs such as thyme to taste). Let the whole thing dry in the bottom of the refrigerator for at least 24 hours (30 hours is better). Then remove the duck fillet from the salt, clean it thoroughly (you can also rinse it briefly under water and dry it thoroughly with a paper towel). Place it on a clean kitchen towel and season it well on all sides. Wrap it in the towel and let it dry for 2 to 3 weeks. This is best done in an airy cellar or pantry—if that’s not possible, then place it in the bottom of the refrigerator. To serve, cut into wafer-thin slices and serve as an appetizer, for example, with fresh bread and butter. It also goes very well with a green salad. A full-bodied red wine (e.g., Cahors) goes best with it.
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