- 4 duck breasts
- 100g malldon salt
- 20 black peppercorns
- 8 star anise
- 10 cardomen pods
- 20 coriander seeds
- zest of 2 oranges
Duck Bresaola
dan watkins
15th September 2011
Duck Bresaola
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 Duck Bresaola recipe by Dan Watkins a try?
Ingredients
Method
Toast seeds and blitz with salt and zest
marinade duck for 24 hrs in spice mix
wash off and hang in muslin for 3 days to cure.
once cured will last vac packed
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