The curing gives a nice barbequed taste
after cooking.
Cure with 3 parts salt and 7 parts brown
sugar, at 10% weight of duck breast, for 2 days in the fridge, turn over every
12 hours.
To cook, cut criss-cross pattern on skin
side, sear gently to render fat out until skin is golden brown and crispy. Turn
over to sear meat side until coloured, place in 110˚C oven for 15 minutes. Cut
into thin slices just before serving.
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