Air dried duck breasts......anyone?

[snorkers_good_oh]

Does anyone have a recipe for air dried duck breasts??

Sorry if it`s been done but I can`t find it,but there again I`m a technophobe

[jpj]

bury in (sea)salt for 24 hours
rinse, dust with chosen spices
hang to dry for a week or two

or follow any bresaola recipe with a reduced timescale

[tristar]

Spot on jpj, couldn't be simpler could it? I just hung some to dry yesterday!

[snorkers_good_oh]

Many thanks,I`ll give it a try as I just got my first duck of the season

[jpj]

plain or white pepper or ginger or garlic or anise
can't make my mind up which is best. though minimal spicing is definitely best
true, it couldn't be simpler
i also like to freezer harden it, like bacon, before thinly slicing as even hand heat can make it tricky if you're slicing a few

[tristar]

I've just tried the first slices from a breast cured with Franco's Smoked Bacon cure, it is absolutely delicious. I would recommend anybody who wants to try non-pork bacons to give it a try. It is delicious when soft fried in the UK style and is wonderfully tender, perfect for a bacon sandwich! it is also fantastic crisped up in the American Style, and crisps very easily. I found that I had to slice it on a bias both vertically and longitudinally to get a decent size slice, but it is ceratinly something which I will be making again.

Regards,
Richard

[Ianinfrance]

Hi,
I've been curing magrets, which are breast fillets from fattened ducks for a few years now, and there's nothing easier. However I should say these aren't air dried.

Here's the recipe, exactly how I do it.

@@@@@ Now You're Cooking! Export Format

Salt Dried Duck Magret

french, misc, poultry, preserves, starters

1 md duck magret
coarse sea salt.
ground black pepper or
ground red pepper

Take a raw duck magret, and place it skin side down, on a 1cm bed of salt and covered generously in coarse salt, in a refrigerator for 12 hours.

This done, remove it from the salt, (optionally) rinse and dry it in paper towel. Sprinkle generously with black or red pepper. Leave to dry 2-3 weeks, wrapped in a clean cloth, in the bottom of a refrigerator.

At the end of this time, the magret will have considerably reduced in volume, and will be as dry as a country ham.

To serve, cut into thin slices and serve as an aperitif or with a green salad, possibly accompanied by foie gras, in which case it is called a Salade Landaise.

Contributor: Recipe Fran�ois Leloup, translated IMH.

Yield: 1 recipe

** Exported from Now You're Cooking! v5.74 **

[aris]

Is Magret the duck fattened for Fois Gras?

[vinner]

I have been anking duck breast bacon as well. It can be air dried after curing, or cold smoked. Yummy.