Ingredients
Check off ingredients as you go
Serves 6 to 8
- 1 duck breast (magret)
- 500 g (1.1 lb) coarse salt
- ground black pepper
- thyme or rosemary
- 1 bay leaf
- Place the duck breast skin side down on a cutting board and trim off the excess fat with a knife; do not touch the fat on the back of the breast. On a cutting board, lay out some plastic wrap, leaving plenty hanging over on each side. Spread half the salt on it, place the duck breast flesh side down and cover with the remaining salt. Wrap it up, pulling the plastic wrap tight (you can use a double layer if needed), and let it rest in the refrigerator for about 12 hours. Be careful not to go beyond 24 hours, or the result will be too salty.
- When the time is up, unwrap the duck breast, rinse it under cold water and pat it dry with a clean dish towel. Cover generously with pepper, on the flesh side only. Lay on the sprigs of thyme, the bay leaf, or other herbs. Rub them into the duck breast.
- Wrap the duck breast in plastic wrap or a clean dish towel and set it in a shallow bowl (smaller than the breast) so that air can circulate underneath. Let the duck breast dry for three weeks in the refrigerator, in a clean dish towel in the vegetable drawer at the bottom of the fridge.
To serve, cut into thin slices and serve as an appetizer or in a salad from the southwest of France.
Tips
- Since the duck breast will be cured but not cooked, it is essential to be very, very careful about the hygiene of your utensils and of the dish towel you wrap it in.
- You can replace the duck breast with goose breast.