Dried duck duck breast easy recipe homemade

Take a duck breast, put it with salt 12 hours, rinse it and that’s it. A delight. Simple, little technique, just a little process spreading over time.

In my family, homemade dried meat is very often served as an aperitif, or with good country bread during picnics. With us traditionally with us pork filet mignon. I admit that with duck breast, it’s really great too.

In this article, I invite you to discover everything there is to know about the dried duck breast, from its preparation for its conservation. Because it is really very easy and fast. Quick for what you have to do of course. Because the process is a bit long. I explain to you.

You need a Beautiful duck breastso the duck breast net, which is Cooked in coarse salt possibly embellished with spices or herbs.
The salting therefore allows you to cook the meatas in ancestral methods of food preservation, drying it like this. Hence his name as a dried duck breast.

After a period of approximately 12 hours in salt,, we rinse the duck and then dry it well with absorbent paper. We can season it In different ways that I explain below, We keep in the refrigerator the duck breast wrapped in a cloth And We wait for about 2 weeks for the flesh to firm up before tasting.

Once dried, the duck breast can be cut finely and served as an aperitif, as a starter, or as an ingredient in main dishes. A bit like raw ham.

Retroplanning:

• 5 minutes preparation of the duck breast (well dry it and put it in salt)
• 12h in salt
• 15 min rinse
• 5 minutes drying
• 5 mins seasoning and wrap in a clean cloth
• 14 days of rest in the vegetable trap

And it’s ready. So if you have a party or a meal during which you want to serve this dish, Start at least 15 days in advance.

Preparation of the dried duck breast

Duck breast selection

Choose a quality of quality of around 500 grams higher than. The duck must be fresh, tender and dark red color. Before putting it in salt, dry the property with a paper towel.
You can possibly withdraw the excess of the little and therefore Grasse part By placing the duck breast flat on a cutting board, oily against the board, and cutting at raz from fat which protrudes from meat. It is optional.

Which salt to choose?

Avoid fine salt. Choose coarse salt. Ideally coarse sea salt, or coarse Guérande salt.
You can possibly add a little Provence herbs in the salt. But aromatics which will give your duck breast a particular flavor are generally rather added later in the preparation process.

How long does it take for the salting of a duck breast?

Salaison is the crucial step in the preparation of the dried duck breast. It is recommended to salt the Magret for 12 to 24 hours. Time in salt depends on if you like your dried duck breast more or less salty. From the time chosen will result in rinsing time. The longer the salting and the longer, the longer you will have to leave it in the water.

For my part, I find that The best duration is 12 hours in salt and I rinse the duck thoroughly for a good fortnight by changing the water.
If the duck breast is salty longer than 12 hours or if you don’t want too pronounced salt taste, you can leave the duck in the water for a few hours.

Drying process

After the salt and after having rinsed the duck well, you must Well dry it before storing it in the refrigerator,, Otherwise he may mold.
Dry it with absorbent paper. When it is dry, season it according to your tastes could be desired (see below).

Some keep it hanging in a dark, dry and adhered place, or in an airtight container. I prefer Wrap the duck breast in a clean cloth and place it in the vegetable trap on the refrigerator.

Keep the duck in its cloth 2 weeks before consuming it. This will allow the flesh to firm up after passing the water and the flavors of spreading well in the meat.

Seasoning and flavors

To add flavor to the dried duck breast, it is possible to use herbs. It’s up to you to play according to what you like.

• Herbs like thymeof rosemarya mixture ofProvence herbs…
• Spices like crushed black pepperof Espelette pepperblend 4 spices Or 5 bays,, Garam Masala…

Choose dried herbs, we don’t want to put humidity back because it could question the good conservation of the duck breast. Just avoid salt.

Conservation of the dried duck breast

Keep your homemade duck breast in his well closed cloth In the vegetable trap in your refrigerator.
After the rest period of 2 weeks, keep the duck in the 2 to 3 weeks following an optimum texture. You can keep it a little longer, but it will tend to harden a little and be much less pleasant and tasty.

For a longer conservation, Opt for the subvid.

What if my dried duck breast is too salty?

If the duck breast is too salty to your liking, it is possible to Rinse it with cold water again And let it soak in cold water for a few hours. And there we must again let the meat rest dry before consuming it.

You can serve it as a multitude of ways: aperitif Or inputor even as element in a main dish…. Here are some ideas:

• Finely sliced ​​and served on an aperitif board With cheese, dried fruit … On toasts With for example a little fresh goat cheese, pan-fried vegetables, a guacamole + cherry tomatoes, fruit even in sweet and savory mode like apricot…
• The dried duck breast is an ideal ingredient for Enjoy a composed saladthe classic Landes salad Or simply with a mixture with raw vegetables, a few nuts, a good homemade vinaigrette.
• Sprinkle dried duck on a dish like Asparagus in season, a risotto or pasta…
• Sandwichuse it as a main ingredient in a sandwich, accompanied by vegetables like tomatoes, salad sheet, cucumber slice and fresh cheese to create a tasty and ultra-gourmet sandwich.

Be creative and above all have fun …