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Recipe from: ryansnyder, courtesy of Chef Ben Bettinger from Beaker and Flask in Portland, Oregon.
2 duck breasts
Kosher salt, to cover
1 gram pink curing salt
2 teaspoons black pepper
Cover the bottom of a shallow, non-reactive pan in a blanket of salt. Place each breast in the blanket of salt, skin side up, and ensure that breasts do not touch each other. Cover with remaining salt. Cover pan with plastic wrap and refrigerate overnight.
Remove the breasts from the pan. Sprinkle with black pepper and wrap in cheesecloth. Hang in a cool, dry place until the breasts feel firm to the touch, but not hard.
Slice thin and enjoy.