Dried duck
10 servings
480 minutes
Dried duck is a refined delicacy rooted in European culinary traditions. This cooking method reveals the rich flavor of duck meat, giving it density and depth. Salt and spices like fennel, red pepper, and sumac create a complex bouquet of aromas, while the drying process makes the duck's texture tender and firm. The finished meat can be sliced thinly and served as an appetizer complemented with fresh herbs or wine. Dried duck is perfect for gourmet enjoyment as well as special occasions where culinary skill and flavor richness are appreciated.
1
Wash the duck breast, remove the skin, and thoroughly dry it with paper towels.
- Duck breast: 1 piece
2
Rub with a small amount of salt.
- Salt: 1 glass
3
Pour part of the salt at the bottom of the bowl, place the duck, and cover with the remaining salt. Wrap the bowl in plastic wrap and refrigerate for a day. The dish should be deep enough to prevent the released juice from spilling out.
- Salt: 1 glass
4
Then take out the duck, rinse off the salt, and dry it thoroughly again. The meat should change color, becoming darker and much denser.
- Salt: 1 glass
5
Mix the spices and rub them on the duck. In the end, it will be quite spicy, but home conditions cannot be called sterile, so pepper will not be unnecessary.
- Fennel seeds: 1 tablespoon
- Ground red pepper: 1 tablespoon
- Sumac: 1 tablespoon
- Sweet paprika: 1 tablespoon
6
Next, the duck needs to be tightly wrapped in gauze and securely tied with thread.
7
Hang in a dry, not too cold and not too warm, dark place. I hung it in the oven. Let it sit for 3-4 days and the duck is ready. Check the result carefully. The meat should be very firm, and there should be no unpleasant smell.
