Homemade Cured Duck Breast, Step by Step

I love cured duck breast: in a salad or in little sandwiches, I think it's a delicious product. Today, reading the magazine "Descobrir Cuina", I saw a recipe for making homemade cured duck breast from magret. Here's the recipe.

Homemade cured duck breast

Ingredients

• 2 fresh duck breasts (magrets)
• 2 kg coarse salt
• Ground black pepper
• 25 ml olive oil
• 12 ml sherry vinegar
• 1 g paprika

Method

In a plastic, glass or porcelain container about the size of the breasts, make a bed of coarse salt. Lay the breasts on top, seasoned with black pepper, skin side down. Cover with the rest of the coarse salt. Cover well with cling film and keep in the fridge for 4 days.

After the 4 days, remove the salt from the duck and clean it well with a brush. It's important that they're really clean.

Make a hole at one end of each breast and thread some string through so you can hang it. Brush all sides of the breast with the mixture of vinegar and oil and the paprika. Leave it hanging for about 4 hours at room temperature, somewhere well ventilated.

Then leave the cured breasts somewhere cool and dry for 3 days to finish airing. After three days they'll be ready. If you want them drier, you can leave them for two more days. To add aroma, you can add things like ginger, black pepper, thyme, etc. to the oil and vinegar mixture. It keeps well in the fridge wrapped in cling film; take it out of the fridge a few hours before eating.

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