Cured duck breasts

steve bennett

steve bennett

11th February 2012
steve bennett

Cured duck breasts

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following cured duck breast recipe a try? Excellent cured duck 'ham', cooked sous vide to retain its pink colour. A recipe by Steve Bennett.


  • 6 duck breasts
  • Part one
  • 6 tblspns duck cure
  • Part two
  • 100g caster sugar
  • 200g sea salt
  • 6 star anise
  • 7g pink peppercorns
  • 6 crushed cardamom
  • 500ml water.
  • Part three
  • 2 tblspns vanilla oil


cure the duck in part one for two hours.
Rinse well.
Combine part two, to make a brine. Put the breasts in the brine, and cure again for 12 hours.
Vac pac with part three and chill for 2 hours.
Cook at 65C for 2 hours.
Chill in an ice bath for at least two hours.
Slice lengthways as thin as possible.

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