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.