Dried duck
12 servings
10 minutes
Dried duck is a culinary masterpiece from pan-Asian cuisine. This method of preparing duck breast allows for a tender, aromatic, and balanced dish. A mixture of brown sugar, coarse salt, and Eastern spices like Sichuan pepper and fennel seeds gives the meat a sweet-spicy flavor with a hint of piquancy. After marinating, the duck undergoes a maturation process that makes its texture soft, rich, and exceptional in taste. Dried duck is perfect for serving in thin slices that reveal the full palette of flavor nuances. It makes a splendid appetizer or ingredient for complex gastronomic compositions, adding sophistication and depth of flavor to any dish.
1
Prepare all the ingredients.
2
Grind Sichuan pepper and fennel seeds in a mortar or coffee grinder.
- Sichuan pepper: 15 g
- Fennel seeds: 6 g
3
Mix sugar, salt, and spices.
- Brown sugar: 200 g
- Coarse salt: 260 g
- Sichuan pepper: 15 g
- Fennel seeds: 6 g
4
Make shallow crosswise cuts on the skin of the duck breasts, trying not to cut through the skin to the meat.
5
Pour one third of the dry mixture into a suitable glass or ceramic container.
- Coarse salt: 260 g
- Brown sugar: 200 g
- Sichuan pepper: 15 g
- Fennel seeds: 6 g
6
Place the duck on the spices with the skin side up.
- Duck breast: 2 pieces
7
Cover with the remaining mixture, wrap in plastic, and refrigerate for 3 days.
- Coarse salt: 260 g
- Brown sugar: 200 g
- Sichuan pepper: 15 g
- Fennel seeds: 6 g
8
Rinse the meat under cold running water and thoroughly dry it with a paper towel.
- Duck breast: 2 pieces
9
Place the meat in a dry clean dish skin side down and refrigerate for another day.
- Duck breast: 2 pieces
10
Serve the dried duck sliced into thin pieces.
- Duck breast: 2 pieces
