Cured Duck

11:30 am on 15 June 2015


  • duck breast
  • 1 cup kosha salt 
  • 2 sprigs on thyme
  • 1 star anise (freshly ground)
  • 3 cloves (freshly ground)
  • 1 tbs of black pepper (freshly ground)


  • vac pack bag or zip lock bag


  • mix together all the ingredients (except the duck breast)
  • massage the salt mix all over the duck breast.  Make sure every exposed area has salt worked into it.
  • place the duck breast and any left over cure in the vacpac / zip lock bag and seal.
  • refrigerate for 48 hours.
  • remove duck breast and rinse off salt mix in fresh cold water, pat dry
  • rinse in white wine vinegar
  • wrap in muslin cloth. Now it needs to dry out.  Ideally hang in an area of about 10 - 15 deg with a nice air flow for 14 days
  • if you don't have a cool area in your home it is possible to dry in the fridge due to its small size, simple place on a wire rack on the fridge with plenty of room around it for air to circulate.  Leave for 14 days.
  • After 14 days, slice and eat!