Curing duck breast before smoking

Sometimes you just have to make do ... so, in order to cure duck breast before smoking, it is ideally salt cured for 4 hours in a vacuum pack. And I don’t have one here. So instead I give you ziplock packed duck breasts curing in French grey salt, mandarin peel, star anise & fennel seeds (all blended up in food processor to enhance the aromatics).

Whilst this photo might not look great at this stage, sometimes it’s worth knowing the effort and technique that goes into creating fantastic plates of food, even just for the chef at home.

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