Salt cured duck breast

Yield: 4 servings

Measure Ingredient
2 quarts Water
1½ cup Coarse salt
2 \N Whole hen duck breasts; boneless and with skin
\N \N Freshly-ground black pepper; to taste

Combine water and salt in a large bowl, and stir to combine. Using a very sharp chef's knife, gently score the skin of each duck breast, creating three or four diagonal slashes. Place duck breasts in saltwater mixture.

Cover bowl with plastic wrap, and weigh breasts with a plate, so they are completely submerged. Refrigerate for 2 to 6 hours, depending on desired saltiness. Heat oven to 400 degrees. Remove breasts from saltwater, and pat dry. Heat a cast-iron skillet over medium-low heat until skillet feels hot when hand is held above it. Place breasts, skin-side down, in skillet, and sear until skin is crisp, about 12 to 15 minutes. Season duck with pepper, if desired. Turn duck skin-side up, and transfer skillet to a hot oven.

Bake for an additional 5 to 6 minutes. Remove duck from oven, and let rest about 10 minutes before slicing. Serves 4.

Cuisine: "Swedish" Source: "Martha Stewart Living - (" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 33854mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Marcus Samuelsson; Executive chef; Aquavit, 13 W Converted by MM_Buster v2.0n.

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