Fridge-Cured Duck Breast
An irresistible cured duck breast for the festive season
Print Recipe
Pinner la recette
Servings: 1 Duck breast
Calories: 278kcal
Ingredients
- 1 Duck breast
- Coarse sea salt Enough to fully cover the breast
- Freshly ground black pepper
- Herbs or spices of your choice
Procédé
- Completely bury the duck breast in salt and let it cure for at least 12 hours.
- Brush off any excess salt from the duck breast.
- Rinse the duck breast under cold running water.
- Season the breast generously with freshly ground pepper and your chosen herbs or spices.
- Wrap the seasoned duck breast snugly in a clean kitchen towel.
- Place the wrapped breast in the refrigerator’s crisper drawer and cure for 3 weeks.
- Replace the towel frequently throughout the 3-week curing period.
Nutrition
Calories: 278kcal | Protein: 45g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 174mg | Sodium: 129mg | Potassium: 606mg | Vitamin A: 120IU | Vitamin C: 14mg | Calcium: 7mg | Iron: 10mg
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