Dried duck with rosemary and thyme
8 servings
30 minutes
Insanely simple to prepare, yet insanely impressive. Requires patience: it is better to keep the duck in the refrigerator for a couple of weeks, although you can taste it during the process and observe the change in taste. Apart from patience , no culinary skills are required.
1
Wash the rosemary and thyme. Finely chop 20 g of rosemary, leaving the remaining 10 g as sprigs. Remove the leaves from 20 g of thyme, leaving the remaining 5 g as sprigs. Crush the pepper into large pieces.
- Fresh rosemary: 30 g
- Fresh thyme: 25 g
- Black peppercorns: 18 g
2
Pour sea salt, chopped rosemary, thyme leaves, and half of the pepper into a bowl.
- Sea salt: 800 g
- Fresh rosemary: 30 g
- Fresh thyme: 25 g
- Black peppercorns: 18 g
3
Add cognac and stir.
- Cognac (brandy): 90 ml
4
Spread 3 cotton towels. Place 1/6 of the total salt on each. Put the duck on the salt, meat side down. Cover with salt.
- Sea salt: 800 g
- Duck breast fillet: 700 g
5
Wrap tightly with fabric and tie with twine.
6
Leave it in the refrigerator for 36 hours.
7
After 2 days, rinse off all the salt with cold water.
8
Pat the duck dry. Place it on clean towels.
9
Sprinkle pepper all around. Arrange bay leaves and sprigs of rosemary and thyme around the duck.
- Black peppercorns: 18 g
- Bay leaf: 3 pieces
- Fresh rosemary: 30 g
- Fresh thyme: 25 g
10
Tightly wrap the duck and tie it with string.
11
Send to the fridge for a couple of weeks. You can flip it to the other side every few days.
