Duck breast with spices

Recipe for dry duck breast with spices


I am posting this recipe online, because we are 40 days away from Easter, the ideal time to prepare this duck breast to eat at Easter. I like this product rather easy to make, which will easily replace dry sausages or raw ham. Last year I had prepared 2, they did not even make the evening. I took advantage of a promotion from my hypermarket on duck breasts to make 9 duck breasts for the end of year celebrations but also at Easter. Here I am like the ant, laugh cicadas, you will see at the Moment of the aperitif…. Test this recipe, you will adopt it for all your end of year celebrations. I like to slice generously in this slightly spicy duck breast for fun. At Easter I accompanied him with an excellent Bourgogne Coulanges ‘Cuvée Colline 2014’ from the King’s closed domain in Coulanges la Vineuse, a wonderful marriage. Frankly imagine that you have people arriving unexpectedly one evening in the week and hop in the fridge a small dried duck breast. The pleasure of announcing that you did it on your own …… ..

Recipe for dry duck breast with spices for 8 breasts:
Ingredients :

  • 8 duck breasts from the southwest
  • 2 kg of coarse Guérande salt
  • 2 tablespoons of paprika
  • 2 tablespoons of cumin
  • 2 tablespoons Raz el Hanout
  • 1 tablespoon of ginger
  • 1 tablespoon of Espelette pepper


  1. Dry and garnish the duck breasts.
  2. Cover a large rectangular dish with a cm of coarse salt.
  3. Place the duck breasts flesh sides directly on the salt.
  4. Pack the duck breasts in the salt.
  5. Cover the duck breasts with coarse salt.
  6. Pack the duck breasts in the salt.
  7. Film the dish and leave in the refrigerator for 12 to 16 hours, depending on the thickness of the duck breast.
  8. Remove the salt.
  9. Rinse under cold water.
  10. Thoroughly dry the duck breasts with a tea towel.
  11. Mix all the spices and herbs.
  12. Rub the freshly crushed pepper breasts with your hands.
  13. Rub the duck breasts with the herbs.
  14. Surrounded the duck breasts in tea towels, fold up the edges.
  15. Leave to rest in the refrigerator for a good month.
  16. Check every week that the process is going well


Preparation time: 30 minutes
Cooking time: 0 minutes
Number of people: recipe for 8 duck breasts
4 star rating: 1reviews

Cover with coarse saltRinse the breastsRub with the spicesFront and backReady to dryDressed for a few weeksZoomA beautiful reserve

What wine to drink with: dry duck breast with spices

My favorite wine for this recipe: Red Burgundy Coulanges la Vineuse Grapes Pinot Noir
Temperature between 16 ° and 17 °

Partnershipwith the Clos du Roi in Coulanges la Vilneuse in Yonne
A thought to all those connected from France or abroad in love with French cuisine and these wines, here is a great opportunity for you to buy a quality wine, without any risk, to accompany my duck breast recipe dry with spices. I selected this Burgundy wine from the Clos du Roi estate in Coulanges la Vineuse after tasting it, I loved it.
Bourgogne Rouge Coulanges la Vineuse Cuvée Coline 2014 (Gold medal at the Burgondia competition)

Harvested by hand and aged in oak casks without a woody character, a wine dominated by the aroma of red fruits, supple and fruity with the power of Caesar and the fruit of Pinot Noir. It will accompany game or meat in sauce, here for an aperitif, yes we like red wine as an aperitif. It goes wonderfully with this Bourgogne wine from Coulanges la vineuse. Clos du Roi Clos du Roi
17 rue André Vildieu
89580 Coulanges la Vineuse Phone 03 86 42 25 72
Mail: magali [at] </p

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