Magret de canard séché maison

Name: Magret de canard séché maison
Total time: 20 min
Yield: Serves 8
Cuisine: Périgord
Ingredients: 1 duck breast (magret) from southwest France (400 g / 14 oz); 1 kg (2¼ lb) coarse Guérande sea salt; 2 tbsp crushed black pepper; 1 tbsp dried thyme; 1 tsp Espelette pepper

Homemade cured duck breast

⏱ 20 minServes 8Easy160 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1duck breast (magret) from southwest France400 g (14 oz)
1 kg (2.2 lb)coarse Guérande sea salt
2 tbspcracked black pepper
1 tbspdried thyme
1 tspEspelette pepper

1 duck breast (magret) from southwest France 400 g (14 oz)
1 kg (2.2 lb) coarse Guérande sea salt
2 tbsp cracked black pepper
1 tbsp dried thyme
1 tsp Espelette pepper

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 deep dish (30 × 20 cm / 12 × 8 in) for salting

1 clean kitchen towel (50 × 50 cm / 20 × 20 in)

1 roll of plastic wrap

03 — Method

Spread half the salt in the dish in an even 2 cm (¾ in) layer, lay the duck on it skin side down and cover completely with the rest.
Cover with plastic wrap and refrigerate for exactly 14 hours.
Rinse quickly under cold water to remove all the salt and pat very dry.
Mix the cracked pepper, dried thyme and Espelette pepper and rub firmly into the flesh side.
Wrap in a cotton towel rinsed in plain water (no detergent — the fat would pick up its smell) and leave in the bottom of the fridge for 3 weeks, turning once a week.
After 3 weeks the flesh should be firm but supple, like dry sausage; if not, give it 1 more week.
Slice 2 mm (1/16 in) thick with a sharp knife. Serve as an appetizer or in a Périgord salad with walnuts.