A duck breast salted, peppered, then dried for three weeks in a dish towel in the refrigerator’s crisper drawer
Almost translucent slices, deep red, well-peppered meat and a thin band of fat that melts on the tongue: dried duck breast belongs on every holiday appetizer platter. This one is made entirely in the refrigerator, with a duck breast, salt, pepper and a clean dish towel. The hardest part is waiting for the first slice.
What Is Dried Duck Breast?
It’s a raw duck breast buried in salt for at least 12 hours, rinsed, peppered and then slowly dried. In this version, it spends three weeks wrapped in a dish towel at the bottom of the crisper drawer. The recipe calls for few ingredients and no special equipment: it’s perfect for getting started with homemade charcuterie.
A Drying Method Born in Southwest France
Dried duck breast comes from southwest France, where duck is king. It was originally dried to make it keep longer, a common method before the refrigerator.
Shepherds and farmers used to dry meat to eat during the winter months. The practice has stayed on for its flavor: denser meat, salted just right, that livens up a salad or an appetizer board.
The Main Ingredients for Dried Duck Breast
The duck breast decides everything. Choose a fresh, good-quality duck breast, preferably locally produced or from a free-range duck.
Salt is what preserves the meat, but keep a light hand: 12 to 24 hours of salting is enough to season the duck breast without making it too salty.
Choose the pepper and aromatics to suit your taste. Thyme, rosemary, Espelette pepper or juniper berries each give the duck breast a different character.
Technical Tips for a Good Dried Duck Breast
Change the towel every two to three days, using a clean, dry one each time. Moisture that builds up in the fabric spoils the meat.
Be patient and check the duck breast regularly: any mold or unusual smell should be a warning sign.
After three weeks, slice it thinly: your homemade charcuterie is ready to impress your guests. Enjoy!
A recipe contributed by Luc Gigeannais
Ingredients
- 1 duck breast
- salt enough to cover the duck
- pepper
- herbs or spices of your choice
Instructions
- Bury the duck breast in salt for at least 12 hours
- Brush the duck breast thoroughly to remove the salt
- Run the duck breast under water to rinse it
- Season the duck breast generously with pepper and add herbs or spices of your choice
- Wrap the duck breast in a clean dish towel
- Place the wrapped duck breast in the crisper drawer of the refrigerator for 3 weeks
- Change the dish towel very regularly throughout the 3 weeks
