- easy
- 3 weeks
- average budget
Ingredients
A beautiful duck breast of about 500g
Around 1 kg of coarse sea salt from Salies-de-Béarn (or sea salt)
1 pot entier d'aromates Salades & Pizzas
1 pot whole herbs of Provence
Preparation
Take a nice fresh magret. Pat dry any blood traces with kitchen roll if necessary.
In a ventilated container (dish, ventilated Tupperware box, etc.), pour a thick layer of coarse salt. Place the magret on top and cover it with coarse salt (top, bottom, sides). No part of the magret should be visible. Put the dish in the fridge for 24 hours.
The next day, rinse it with cold water and dry it thoroughly with kitchen paper. Leave it to air dry before covering it with herbs.
Spread a clean, dry cotton tea towel on the work surface. Sprinkle with a good Layer of Herbs de Provence + Salads & Pizzas. Place the duck breast on top. Cover again with the aromatics. Ensure the duck breast is completely covered before folding the cloth. Refold the cloth and tie it tightly with large elastic bands to keep it closed.
Place your magret, still wrapped, in a drawer at the bottom of your fridge for 3 weeks. Check twice during this period that your drying is progressing well (no mould) and remove any herbs that may clump together.
Why do we love it?
Recipe for dried duck breast that's a change from the traditional pepper-crusted dried duck breast.
The herbs and spices in the Salades & Pizzas blend, notably garlic, pepper and onion, will bring a fresh touch to your palate.
To slice thinly for an aperitif or a Landes salad!
We love it!