Dried duck breast

very unusual, delicious, non-standard, you can surprise your friends. Dried duck breast is a very tasty delicacy that can be cooked at home in an ordinary kitchen. Duck meat tastes like game meat.

The Patricks channel

Recipe author

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Composition / ingredients

servings:

Ground black pepper

Juniper berries

Nutmeg

to taste

Salt

Wheat groats

Duck breast

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 10 g

Fats 12 % 5 g

Carbohydrates 64 % 27 g

183 kcal

GI: 4 / 0 / 96

Step-by-step cooking

Cooking time: 10 d

Step 1:
At the beginning of cooking, we cover the bottom of the container in which the breasts will be salted with a layer of wheat or other cereals.
Step 2:
Then pour a uniform layer of salt on top of the grain, on which we lay out the breasts, and also cover with salt in such a way that there is no exposed meat. We put the dishes with the product in the refrigerator for two days. During this time, the meat will lose moisture.
Step 3:
After the specified time, the breasts are washed in running water and wiped dry with paper towels.
Step 4:
Mix the ingredients and roll the meat into them. We install the meat on toothpicks so that when it is removed it does not touch the dishes and there is good ventilation.
Step 5:
We put it in the refrigerator to be hung out for ten days. After this time, the dish will be ready. Enjoy your meal!

Dried meat in this way is suitable for lovers of not only delicious beer snacks, but also connoisseurs of meat delicacies. According to this recipe, you can cook any meat and not only poultry. It is not difficult to choose the ingredients to suit your taste. Juniper is very good to replace with thyme, for example.
In this recipe, I recommend using wheat as a pillow in the bottom layer when salting. This type of cereal can easily be replaced with any other cereals or grains.
Regarding the duration of vyvyalivaniya, I will note the optimal time of about seven days. More precisely, from seven days. After this time, the duck breast has a wet structure and a characteristic taste of dried meat. But if you set out to get solid meat in density, the drying process needs to be increased. It is necessary to know that dried foods are stored in the refrigerator indefinitely, but it is very important not to wrap them in cellophane. Meat must "breathe", otherwise it will suffocate.
It is worth noting that the duck skin has shown itself very well in terms of taste together with the meat on it. Therefore, I do not recommend removing it before salting. Bon appetit!