Don't worry—you don't need to buy a suitcaseful of whole ducks. Instead, useMoulard duck breasts. Once cured, slice them very thinly and serve with a salad or garnish with tart blueberry preserves or fig chutney.
Ingredients
8 to 10 Servings
Step 1
Using a small knife, trim all but a 1/8" layer of fat from each duck breast; reserve fat for rendering. Mix remaining ingredients in a medium bowl.
Step 2
安排2张塑料包装并排在一个work surface. Spread 1 scant cup salt mixture (do not pack) in center of each sheet, spreading mixture to match the size of the duck breasts. Top each with 1 duck breast, fat side down. Spread remaining salt mixture over meat, dividing equally. Bring plastic wrap up and over each duck breast, wrapping tightly. Place on a small rimmed baking sheet, fat side down, and refrigerate for 7 days to cure.
Step 3
Unwrap duck breasts. Scrape off salt mixture (do not rinse). Using a long, sharp knife, thinly slice meat.
Leave a Review
Reviews (3)
Back to TopI was pleasantly surprised that something so easy would taste so delicious. Did find I needed to rinse off salt as duck breasts I used were smaller than called for. Wonderful on a buffet table paired with cheeses, liver mousse and edamame hummus also in the December issue.
oneswisscook
2/9/2012
Delicious and easy! Was unsure how this would turn out so only used one 1/2# duck breast and reduced remaining ingredients accordingly. I found that we did have to rinse when done to remove extra salt; after rinsing, place uncovered on a rack in refrigerator for a few hours to dry.
chefcarol56
CT
1/2/2012
We had our doubts about this recipe since most duck prosciutto recipes call for a period time of 'hanging' the breast. But it worked perfectly!
RuthinAjijic
Ajijic, Mexico
12/29/2011
