Recipe: Dried Duck Breasts Lotoise Style

Name: Magrets séchés à la Lotoise
Prep time: 15 min
Total time: 15 min
Yield: 2 portions
Ingredients: 2 magrets de canard mulard frais le gras ciselé300 g de gros sel de mer mélangé avec un peu de thym citron15 g de mignonnette de poivre (grains écrasés avec le cul d'une casserole)fleur de thym citron et herbes séchées(sarriette romarin etc)poudre de cèpes secsun peu d'huile d'olives ou de noix

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Meat

Prep 15 min

Total 15 min

Servings 2 serv.

Ingredients for 2 dried mulard duck breasts prepared Lotoise style (*)

Ingredients for 2 servings

2 fresh mulard duck breasts with fat scored
300 g of coarse sea salt mixed with a little lemon thyme
15 g of crushed peppercorns (grains crushed with the bottom of a saucepan)
lemon thyme flowers and dried herbs (savory rosemary etc)
dried porcini powder
a little olive oil or walnut oil

Step-by-step directions

1- In a salad bowl, place half of the coarse salt, then the 2 duck breasts and cover them with the remaining salt; cover them and store in the refrigerator for 18 hours (1 night plus 1/2 day)

2- Remove your duck breasts, rinse them very quickly under cold running water and dry them well.

3- On a lightly oiled work surface (olive or walnut oil), coat your duck breasts then season them with crushed peppercorns, thyme and all other dried herbs as well as dried porcini powder: it is thanks to this oil that the seasoning will stick to the duck breasts. Place the duck breasts in a tray, cover them with a clean cloth and store in the refrigerator for a minimum of 6 days.
After this time, test them by cutting a small slice: if the taste and texture of the duck breasts are satisfactory, start enjoying them.
Warning: the thinner the slices are cut the better they are
(*) they can be prepared with or without skin without skin they can then take the name of "à la Viala"

Magret séché Gésiers de canard Magrets de canard