If you are planning a feast or you are a fan of delicious meat delicacies, pay attention to the step-by-step recipe with a photo of dried duck breast. It takes a long time to prepare, but practically does not require your participation, but the result will exceed all expectations. Video recipe.
Dried duck breast is a real delicacy and a great snack for beer or wine. Duck breast dishes are highly regarded in French cuisine and are very popular. You can dry the breast at home, and it's not that simple, but very simple. There is absolutely no need to master any special skills. Any, and even a novice hostess can cook it with her own hands without any problems. The main thing is to be patient and wait until the end of the process. it is being prepared for at least 14 days. And if you do not have duck breast, then according to this recipe you can dry goose, turkey or chicken breast.
You can dry the breast both in the skin and without it with a fat layer. In the second case, when serving, the appetizer will be tastier and look spectacular, but also more high-calorie. This should be considered if you are on a diet. Also, adjust and tweak the time the meat spends in salt to your liking. If the breast is left in salt for 12-14 hours, then it will be slightly salted. If you like more salty dishes, then increase the salting time. Among other things, only salt with ground black pepper is used for the recipe. But if you wish, you can add any set of your favorite spices. Use the dried breast on its own, cut into thin slices and serve on a platter. Also, meat is suitable as one of the ingredients in any salads and cold snacks.
- Caloric content per 100 g - 176 kcal.
- Servings - 1 breast
- Cooking time - 15 minutes of active work, 10 hours for salting, 14 days for drying
Ingredients:
- Duck breast - 1 pc.
- Ground black pepper - 1-2 tsp
- Salt - 100 g
Step by step preparation of dried duck breast, recipe with photo:
1. Select a convenient salting container and place half of the salt in it.
2. Peel the duck breast from excess fat and cut off the skin if desired. Rinse under running water and wipe dry with a paper towel. Place the breast in a bowl of salt.
3. Sprinkle the remaining salt over the breast. The meat should be completely covered with salt so that there are no empty spaces or gaps. Send it to the refrigerator for 10 hours to make the breast lightly salted.
4. After this time, the meat will be salted and juiced, as shown in the photo.
5. Remove the fillets from the brine and rinse well under running water. Then dry completely with a paper towel.
6. Spread black pepper over the breast on all sides. If you wish, you can season it with any spices and herbs.
7. Place the breast on a cotton cloth such as cheesecloth and wrap it in an envelope.
8. Then keep the meat in the refrigerator for 14 days or hang it in a well-ventilated room at a temperature of no more than +8 degrees, for example, on a balcony in cool weather or in a cellar. Dried duck breast should not be exposed to direct sunlight. The longer the meat is allowed to dry, the harder and denser it will become. If you want to get a soft breast, then it is enough to withstand it for a week so that it is very dense - let it dry for a month.
See also the video recipe on how to cook dried duck breast.
