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Le Chaudron recipe
Magret séché aux épices
Spiced cured duck breast
⏱ 40 minServes 8Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
2duck breasts
500 g (18 oz)coarse salt
2 tbspcracked pepper
1 tablespoonpink peppercorns
1 tablespoondried thyme
1 teaspoonEspelette pepper
- 2 duck breasts
- 500 g (18 oz) coarse salt
- 2 tbsp cracked pepper
- 1 tablespoon pink peppercorns
- 1 tablespoon dried thyme
- 1 teaspoon Espelette pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Spread salt in a dish, lay the duck breasts flesh side down and bury them in the rest of the salt.
- Refrigerate for 12 hours.
- Rinse quickly and pat dry.
- Mix the pepper, pink peppercorns, thyme and piment d'Espelette and coat the flesh side.
- Wrap each in a clean cloth and hang or refrigerate for 3 weeks to dry.
- Slice thinly to serve.
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