This one looked very easy, duck breasts, salt, and time. Just thinking about thin slices arranged around a plate, shaved Parmesan, and a light tossed salad makes me want to make it.
Here’s what I did.
4 duck breasts with skin and fat
- Rinse and pat dry the duck breasts.
- In a non reactive pan (I lined a half sheet pan with plastic wrap) put down a layer a layer a salt.
- Next, nestle the breasts, skin side up close – but not touching on the bed of salt.
- Cover with salt completely.
- Wrap with plastic wrap and and refrigerate for 24 hours.
- Remove the duck from the salt, discard the salt and rinse thoroughly. Pat completely dry with paper towels.
- Wrap each breast in cheese cloth and tie with a string. Hang in a cool humid place ( I’ll use the basement) for about 7 days.
- Into the smoker for 4 hours.
- Out of the smoker.
- Re-wrapped and ready to join the others hanging in the cool basement.
- After 8 days, only one breast seems ready. The other two need a day or two more. But let’s get back to the one that is ready.
- Slice on a bias with a sharp knife. A lovely color, and a sheen of luscious fat.
The brown on the string is from the smoke.
Unwrapped. It is firm but not hard.
Make this now! It is so easy. Duck + salt + time = pure deliciousness.
Until next time, Eat Well & Keep Digging!