Dry-cured duck breast

Add dry spices and rosemary extract to the salt. Rub the duck breasts with the resulting mixture and put them tightly in a container or polyethylene bag, removing air. It is best to use mulard duck breasts. They are large and with a thin layer of subcutaneous fat. We transfer to a cold place. After 5 days, add alcohol and stand for another 2-3 days. We take out the breasts and tie them in pairs with the skin outward, avoiding internal voids. We dry in a climatic chamber or outdoors at a temperature of 4-6 degrees.
Readiness in 40 days from the beginning of drying. With prolonged exposure and low humidity, the breasts dry out. If this is not the goal, the product is evacuated in bags and stored in the refrigerator.

COMPOSITION:

• Duck breast;
• Coarse salt + nitrite salt 50/50 – 28 g / kg;
• Rosemary extract – 0.5 g / kg;

Spice mixture for rubbing:

• Basil / Oregano;
• Orange zest;
• Marjoram;
• White Port or Cointreau