Dried Duck Breast
“Enjoy our Jongieux Gamay red wine during an aperitif. Tired of not knowing what's in your charcuterie? Make your own!”
Ingrédients
- Jongieux Gamay red wine from Domaine Chevallier Bernard
- A spice: here, ground and whole pepper
- 1 kg of coarse salt (or more)
- 1 duck breast
Étapes
- Take a loaf pan and put a good layer of salt at the bottom. (If you like thyme or rosemary, feel free to add some to the salt)
- Place the duck breast, previously coated in salt, on top of the salt in the pan, and cover it well with salt.
- Close the container and place it in the fridge for 2 days.
- After 2 days, retrieve the duck breast, rinse off the remaining salt, and dry it well. A towel will do with a little pressure.
- Once it's dry, cover it with the spice of your choice. Take a clean towel and add some spices to it too.
- Place the duck breast at the end of the towel, on top of the spices, and roll everything tightly. Tie it well and place the wrapped duck breast back in the bottom of the fridge.
- Now, wait for 3 weeks. Yes, it's long, but it’s worth it!
- After 3 weeks… It’s finally time to taste! Our little tip: open a bottle of Jongieux Gamay red wine from Domaine Chevallier Bernard and enjoy a good moment!