Most of that is just waiting.The meat is not cooked — it's cured. After salting, the duck breast, or magret de canard, cures for three weeks in the refrigerator. You just roll it up, skin side out — or leave it flat, the way I did — and wrap it in a dish towel or cheese cloth. Leave it there for three weeks to cure.
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Recouvrir un magret de gros sel.
Placer le magret 48h au frigo.
Débarasser du gros sel.
Poivrez.
Rouler le magret, peau à l'extérieur.
Oublier 21 jours le magret enveloppé
dans un torchon au frigo.
Le déguster en tranches
à la manière d'un jambon de pays.
Placer le magret 48h au frigo.
Débarasser du gros sel.
Poivrez.
Rouler le magret, peau à l'extérieur.
Oublier 21 jours le magret enveloppé
dans un torchon au frigo.
Le déguster en tranches
à la manière d'un jambon de pays.
Above is the recipe I found on the French cooking site marmiton.org, which I used.
Delicious!
ReplyDeleteIt's only 9 AM and I am feeling hungry already.
ReplyDeleteAppétissant ( 110% sure it does taste delicious also)
Yum! I buy this all of the time, and had no idea it would be so simple to make myself...
ReplyDeleteI think I'll just get mine in a restaurant.
ReplyDeleteThis looks wonderful and I will try it in the fall. Thanks for posting it. (We love the "cake" with ham, cheese and olives; thanks for that, too.)
ReplyDeleteDo you keep the duck in a special refrigerator that stays closed all the time to maintain a constant temperature, or did you cure it in your every day frigo?