Cured Duck Breast

Makes 10-20 Servings


  • 1 duck breast (preferably Moulard)
  • coarse sea salt
  • 1 tbsp Banyuls Vinegar
  • 1 cup port, Madeira or red wine
  • 2 tbsp Sichuan peppercorns
  • 2 tbsp Telicherry peppercorns

Special Equipment

  • cheesecloth
  • kitchen twine
  • mandoline or very sharp knife


  1. Separate tenderloin from the breast and trim some of the extra fat
  2. Bury duck breast in sea salt and place in the refrigerator for 24 hours
  3. Remove duck from salt
  4. Rub with vinegar first, then douse duck with Banyuls wine
  5. Generously cover duck with the blended peppercorns on both sides
  6. Roll up duck snugly in cheesecloth and fold over the ends of the cheesecloth
  7. Tie it up with kitchen twine, allowing enough twine to hang the duck breast in the refrigerator
  8. Hang in a wine cooler or fridge for 7-10 days
  9. Unwrap duck from cheesecloth. Slice thinly with a meat slicer, mandoline or very sharp knife and serve

Recommended Serving Options

  • as a “crouton” on salads, amuse-bouches, part of charcuterie plate


  • Can keep in the refrigerator for up to 2 weeks or freeze indefinitely
  • Requires 6 minutes prep, 24 hours in salt, 7-10 days cure time