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Dry-cured duck breast
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Dry-cured duck breast

1080 min4 serv.21 февр. 2026 г.

Description

This recipe won't take much time. If you have a feast coming up or you simply love tasty meat delicacies, I recommend paying attention to this recipe. In just 4 weeks you can prepare cured duck breast—or rather, it prepares itself (all you need to do is rub it with spices, put it in the refrigerator, and after a week rinse it, wrap it, and put it back in the refrigerator for 3 weeks). Everything step by step follows in the recipe.. The appetizer is ready. Serve immediately.

Instructions

  1. 1

    Step 1

    Step 1

    1. The specified spices are simply perfect for curing duck breast. They need to be crushed in a mortar and mixed evenly. Duck breast takes a total of 4 weeks to prepare, but everything is done step by step...

  2. 2

    Step 2

    Step 2

    2. Trim excess fat from the fillet and thoroughly rinse the meat.

  3. 3

    Step 3

    Step 3

    3. On the underside, make cuts lengthwise and crosswise (through the skin). This is necessary so that the breast absorbs the spices well.

  4. 4

    Step 4

    Step 4

    4. Now we need to rub the breast on all sides: rub the top along the cuts right away (do this thoroughly so the spices get into the cuts).

  5. 5

    Step 5

    Step 5

    5. Then grate from the bottom. Do this with clean hands, or preferably while wearing gloves.

  6. 6

    Step 6

    Step 6

    6. Now place the breast in a plastic container, add the remaining spices, and cover with a lid. Put it in the refrigerator for one week so the breast can marinate.

  7. 7

    Step 7

    Step 7

    7. After a week, take out the breast, rinse it under running water, and pat it dry with a paper towel. Then there are two options: vacuum-seal it or wrap it in several layers of cheesecloth and put it in the refrigerator. I have a miracle machine — a vacuum sealer — so I packed the duck in a bag and kept it in the refrigerator for 3 weeks (when wrapped in cheesecloth, the duck cures for the same amount of time).

  8. 8

    Step 8

    Step 8

    8. If you are using cheesecloth rather than vacuum sealing, the cheesecloth must be clean and ironed (wrap the breast in several layers). In vacuum sealing, it is stored without wrapping.

  9. 9

    Step 9

    Step 9

    9. After 3 weeks, the duck can be sliced and served at the table. This is how simply you can make cured duck breast at home.

  10. 10

    Step 10

    Step 10

    10. It turns out not just beautiful, but also incredibly delicious (similar to mahan).