24-HOUR CURED DUCK BREASTS • 2 cups white su­gar • 4 cups coarse salt • 4 duck breasts

Elle Decoration (South Africa) - - EATS -

Com­bine the su­gar and salt in a bowl, then empty half the mix into an empty con­tainer.

Place duck breasts flesh-side down into the con­tainer and cover with the rest of the sug­arsalt mix. Re­frig­er­ate for 24 hours, then re­move from con­tainer, wash thor­oughly and pat dry. Place in a cold pan skin-side down. Place the cold pan over a medium heat and fry un­til the fat ren­ders out (about 4 min­utes). Flip over and cook for 4 min­utes on the flesh side, or un­til the de­sired rareness is achieved. Al­low the breasts to rest for 5 min­utes be­fore serv­ing.

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