- ¼ cup rock salt
- ¼ cup freshly ground black pepper
- 1 tbsp granulated white sugar
- 1 tbsp dried small red chillies, crushed
- 1 tbsp finely chopped rosemary
- 1 tbsp finely chopped thyme
- 1 kg duck breast fillets, skin on
Home cured duck bresaola
jon wellington
10th January 2012
Home cured 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 home cured duck bresaola recipe by Jon Wellington a try?
Ingredients
Method
· Combine all the ingredients except the meat in a bowl and mix together. Rub the mixture well into the meat and then wrap loosely in baking paper and place in the fridge.
· After 4 days, remove the meat from the baking paper, then truss the meat with kitchen string, tied at 1.5cm intervals along the breast.
· Suspend from a shelf in the fridge (or hang in a cool cellar if you have one) over a tray to collect any juices for at least 3 weeks before eating.
· Slice very thinly before serving. It goes really well with ripe figs, rocket, basil, shaved parmesan, capers, cornichons and poached eggs, or is perfect simply dressed with lemon juice, extra virgin olive oil and a little freshly ground black pepper.
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