The latest entry in the cured meat marathon is one that, once ingredients are procured, requires VERY LITTLE work, and relatively little time- about 8 days (WAY less than a leg of pork proscuitto). That said, procuring the ingredients is not as easy for this one, unless you have an inside track with a Chinese butcher, live in the neighborhood of lots of French expats, or if you live near a foie gras producer. And after you find them, you have to pay for them. Remember, quality is rarely inexpensive.
In my case, (the latter) I found I can occasionally buy duck breasts at a local food co-op. These come from one of three foie gras producers in the United States, which happens to be in Houston County, Minnesota. I bought these to have for a special occasion, since my husband loves duck. They were $18 per pound, but hey, it’s cheaper than flying him to France, eh? 🙂
I took them out of the freezer, and put them in the fridge to thaw. Once thawed, I removed them from the cryovac bags, rinsed and dried them. My next step was to get out the second ingredient (kosher salt) and two Pyrex dishes.
Then I placed a duck breast in each Pyrex dish,
and I covered the duck breasts with more salt.
I covered the Pyrex dishes with plastic wrap, and put them in the refrigerator. Tomorrow I will remove the duck from the salt, and add the third ingredient. More fun to follow.