[First post May 2017]. Just about to start curing some duck filets. Starting with 2 filets of Duck, I am salting using Kosher salt (sticks better to the meat) and lots of spices of all sorts. The rub will be mostly pickling spices (coriander/cloves/mustard pepper) a few dried herbs, black pepper and brown sugar.
[update 1] May bank holiday weekend! About 10 days that the duck is in the fridge and in the muslin. Just got my meat slicer (my Xmas present from my wife), can’t wait to try the thin slices of meat with a glass of wine.
[Jan 2021: update 3] I have made this several times but always been a bit disappointed that it is too salty once finished. So I recommend starting with filet in the salt only for 12 to 24 hours. Then rinse well ad pat dry with towel paper. Then rub with spices as you see fit. I like it “simple” with only once type of pepper or one set of herbs. The mixed spices tend to make it to overpowering versus the duck. Leave in the fridge for a few days, and then take into a well ventilated cool place. If you leave in the fridge only and for the whole curing period, the meat tends to pick-up some of the smells of the fridge. So I prefer to dry it outside in the garage in the “Garde Manger” I made.
Ingredients:
- 2 Duck Fillets (approx 400g)
- 25g Salt
- 25g Brown Sugar (Cassonade)
- Pickling Spices (or any spices you like)
- Dried Herbs
- Black Pepper
How to Make:
- As per the update above. Start with only salt for 24 hours in the fridge to start the curing process.
- After 24 hours in the salt in the fridge, rinse well the filet and pat dry with a paper towel.
- Grind all the spices and mix in a bowl.
- Score the skin of the duck filets
- Cover the fillets with the spice rub and put into a muslin.
- Leave the Duck for a couple of days in the fridge, to accelerate the initial drying of the ducks.
- Transfer to a cool and well-ventilated area to hang for a few weeks. (if you have no other option, you can keep in the fridge as well but the meat might capture a little the fridge smells. Let the meat dry until the weight is 70% of the starting weight.
- I put a small tag to keep track of the “target” weight.
- [UPDATE 2 Dec.2018] I have done this recipe a few times now. It is important to rince well the duck. It tends to be a bit salty if not. I also got into the habit of putting “only spices” on the meat after the salting period and into the “curing” period. For example I did this year a Pink Peppercorn only duck and a Provence Herbs one.
- Cut thinly and eat as an appetiser or put onto pasta.
