This is a recipe used by the French sailors in Toulon, in order to preserve the meat for weeks while sailing during long periods. They use sea salt, like in the old times.
This is a very simple and easy salted meat recipe, that can make an impression and can be a nice starter for a Christmas meal ! You need 20 days of maturing before the meat is ready to be served, so plan your preparation carefully before D day !
Prep : 2 days in salt + 18 days of maturing
- 1 fresh duck breast
- Coarse salt
- A dishcloth clean and dry
Coat completely the duck breast with coarse salt on each side.
Place it in a bowl, cover with plastic wrap and refrigerate for 2 days.
The meat is going to release water. No worries, it’s normal, it is due to the salt that dries the meat.
After 2 days, remove the meat from the fridge, and remove the salt with kitchen paper.
Remove all the salt from the meat and wipe it well.
Then cover with ground pepper on each side, and wrap the duck breast in the dishcloth.
Leave to mature in the fridge for 18 days.
If you want, you can add some other spices to give it a twist : cloves, red, green and white pepper, nutmeg, cardamom, etc.
After 18 days of maturing, remove the duck breast from the dishcloth, slice thinly, and serve in a plate, with toasts or in a salad. That’s so easy to make !