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Posted: **Thu Aug 31, 2006 7:43 pm**

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 :wink:

Posted: **Thu Aug 31, 2006 7:55 pm**

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

Posted: **Fri Sep 01, 2006 5:02 am**

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

Posted: **Fri Sep 01, 2006 9:00 am**

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

Posted: **Sat Sep 02, 2006 7:53 pm**

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

Posted: **Mon Sep 04, 2006 4:05 am**

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

Posted: **Mon Nov 06, 2006 11:37 am**

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 Franï¿½ois Leloup, translated IMH.

Yield: 1 recipe

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

Posted: **Mon Nov 06, 2006 8:08 pm**

Is Magret the duck fattened for Fois Gras?

Posted: **Tue Nov 07, 2006 4:32 pm**

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

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

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

Duck Breast Bacon

Not identical.. but