Recipe: Dried Duck Breast

1 Quickly rinse and carefully dry the duck breast.

2 Make a bed of salt in a container suited to the size of the duck breast.

3 Coat the duck breast with salt, turning it on all sides and pressing it with the palm of your hands. Finish skin side up, well pressed into the salt.

4 Wash your hands: -), cover (with food-grade plastic wrap: -) and leave in the refrigerator for 26 hours.

5 Rinse the duck breast under running water. Dry it very carefully with paper towels.

6 With a skewer, pierce a hole 2 cm from the edge of the thinnest point, and thread a long piece of string through the hole.

7 Discard the brine from the container, wash it and wipe it dry.

8 Spread a generous layer of pepper in the container.

9 Coat the duck breast with pepper on all sides. Add more if necessary.

10 Hang to dry for 15 days in a clean, dry, cool and airy place.

11 Remove excess pepper and slice very thinly just before serving.
Don't remove the skin and fat, that's what the connoisseurs prefer!