Due to poor planning on my part this did not get quite 24 hours of salt cure. I don’t think this is going to make too much difference. I’ve never seen a duck breast yet that could tell time.
Banyuls? I don’t think so. Should it ever make it into my house I will be drinking it not washing a duck breast with it. Port and Cabernet vinegar. My palate is definitely not sensitive enough to detect the difference under a coating of Tellicherry and Sichuan peppercorns.
After the salt cure. I see I missed some of the silver skin.
Coated in peppercorns.
Neatly dressed in cheesecloth. ( Pay no attention to the upper left-hand corner. ) I obviously didn’t.
hung out to dry for 7 to 10 days.
