Recipe for Spiced Dried Duck Breast

The curing process In a container slightly larger than the meat, pour a layer of salt, place the meat skin side down on the salt (previously trimmed). Completely cover the meat with salt.

Close the container and place it in the refrigerator for 12 to 24 hours maximum; the longer you leave your meat, the saltier it will become.

Drying The next morning, remove the salt from the duck breast and rub it well to eliminate any traces.

In a mortar, crush all the spices together, then rub your meat with them; the flavors will permeate the flesh. Dried meat.

After drying the duck breast, place it in a clean cloth (without any laundry scent), coat it well with spices, and wrap it tightly in the cloth, securing it with string.

Finally, place your duck breast in the vegetable drawer of the fridge or in a well-ventilated, cool room (in winter, I hung it in the sunroom, as it is poorly insulated, allowing good air circulation and keeping the temperature low). You will need to wait at least 15 days (for small duck breasts under 400g) to 3 weeks (especially if it's a large duck breast) before tasting it. Find more tips for this recipe on a cooking website.