Don't worry—you don't need to buy a suitcaseful of whole ducks. Instead, use Moulard duck breasts. Once cured, slice them very thinly and serve with a salad or garnish with tart blueberry preserves or fig chutney.
Recipe information
Yield
8 to 10 Servings
Ingredients
Preparation
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
Arrange 2 sheets of plastic wrap side by side on a 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.
