Dry magret

Ingredients for 4 servings:

• 1 duck breast
• 250 g salt, coarse
• 1 tbsp pepper, freshly crushed
• 1 tbsp fresh ginger, cut into small pieces.

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes

Magret séché – dried fattened duck breast

A bit unusual, but worth the effort. Place the duck fillet on a plate, skin-side down. Cover with salt and let it rest in the refrigerator for 12 hours. Wash the duck fillet with cold water. Dry with a napkin and rub with the spices. Wrap it in a kitchen towel (or better yet, cheesecloth) and let it dry for 14 days in the bottom shelf of the refrigerator. Tip: If you want the duck fillet to be very dry, simply extend the resting time. Cut the fillet into thin slices. Ideal as an aperitif, brunch, or just on its own. Or with a salad and walnuts. Instead of ginger, you can also use lemon thyme or rosemary.