Salt Cured Duck Breast and Jerusalem Artichokes Salad
A week after Christmas, whole, fresh ducks were on sale in Denmark. I bought one, and once I was at home, I cut off the breasts and legs. I made salt cured duck breast , which can take up to a week, and placed the legs in the freezer. Now the breasts are finished and I am serving them tonight with a Jerusalem Artichokes salad. In a few days I will be making the duck legs with a nice red wine sauce celery root, kohlrabi and apple mash.
Salt Cured Duck breast and Jerusalem Artichokes Salad
8
servings as an appetizer
2 1-1b.
boneless duck breasts with skin
2
cups kosher salt
1½
cup packed dark brown sugar
10
cracked juniper berries
15
cracked cloves
4-5
bay leaves
1
tsp. coarsely cracked black peppercorns
To make duck, cut the skin with parallel slits without cutting into meat. Mix remaining ingredients in a medium bowl. Arrange 2 sheets of plastic wrap side by side on a work surface. Spread 1 scant cup salt mixture (do not pack) in center of each sheet, spreading mixture to match the size of the duck breasts. Top each with 1 duck breast, skin side down. Spread remaining salt mixture over meat, dividing equally. Bring plastic wrap up and over each duck breast, wrapping tightly. Place on a small rimmed plate, skin side down and refrigerate for 7 days to cure.
To serve, unwrap duck breasts. Scrape off salt mixture, (do not rinse). Using a long, sharp knife, thinly slice meat. Arrange on 4 plates or a large platter. Serve with fresh figs, chutney or a salad.
Salad with raw marinated Jerusalem Artichokes and Dried Cranberries
8
salad servings
1
lb. Jerusalem Artichokes*
3
tbsp. apple cider vinegar
2 tbsp.
rapeseed oil
4 finely
chopped small shallots
1
small head Bibb salad
2
oz. dried cranberries
salt
and freshly ground pepper
Garnish:
parsley
leaves
To make salad, scrub Jerusalem Artichokes and slice them on a mandolin. Place slices in a bowl. Whisk a dressing of vinegar, oil and ½ tsp. salt and pour over the Jerusalem Artichokes. Let stand 30 minutes.
To serve, place salad and parsley on 4 plates and arrange Jerusalem Artichokes on top of salad. Sprinkle chopped shallots and cranberries over.
*Jerusalem artichokes are also known as sunchokes.
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