Magret de canard séché is a classic and easy to make French charcuterie staple. All you need is a little patience.
- A fresh duck breast
- Coarse grey sea salt (which has a little bit of moisture left)
- Quatre épices spice mix (traditionally pepper, cloves, ginger and nutmeg but there are other mixes as well)
Trim any excess fat off the duck breast as well as any loose bits and and pieces. Gently rub the flesh side with the spice mix.
In a plastic container spread some salt on the bottom, place the duck breast on top and completely cover it with salt. Refrigerate 12 to 24 hours according to the thickness of the piece.
The next day remove any salt from the duck breast, wrap in kitchen paper and put back into the fridge for two to three weeks.
Slice thinly and enjoy on toast or baguette.
- Because of the spices the flesh side of the duck breast turned more brown than red here, but this did not affect the quality. Of course the seasoning can be adjusted to taste.
- There is a theoretical risk of salmonella infection because the meat is not cooked. But as the drying happens in the fridge, the risk is only minuscule because any bacteria present will not be able to thrive.