Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 100 grams of sea salt, 20 grams of brown sugar, 5 grams of pink curing salt, 8 whole star anise pods, 2 teaspoons of black peppercorns, 1 teaspoon of juniper berries, 4 minced cloves of garlic, 1 tablespoon of fresh thyme leaves, 2 crumbled bay leaves, and the zest of 1 orange, mixing thoroughly to create the curing rub.

2. 2

   Score the skin side of the 2 duck breasts in a crisscross pattern without cutting into the meat, then generously rub the entire surface of each duck breast with the prepared curing mixture, ensuring even coverage.

3. 3

   Place the rubbed duck breasts in a non-reactive container, cover tightly with plastic wrap, and refrigerate for 5 days, turning the breasts daily to ensure even curing and liquid distribution.

4. 4

   After 5 days, remove the duck breasts from the container, rinse them thoroughly under cold running water to remove all curing rub, and then pat them completely dry with paper towels.

5. 5

   Wrap each dry duck breast loosely in cheesecloth, tie with kitchen twine, and hang them in a cool, well-ventilated area with 60-75% humidity for 7-10 days, allowing them to cure and air-dry until firm to the touch.

6. 6

   Once sufficiently air-dried, unwrap the cured duck breasts and dust them evenly with 1 tablespoon of sweet Hungarian paprika on all sides before tightly wrapping in plastic and refrigerating for at least 24 hours to allow flavors to meld before slicing.

7. 7

   Thinly slice the Csillagánizs Mártott Kacsamell against the grain and serve as an appetizer or part of a charcuterie board with crusty bread and pickled vegetables.