Cured duck breast, by Ollie Couillard

20 March 2008
Cured duck breast, by Ollie Couillard

(Serves 10)

170g coarse salt
40 coriander seeds
20g star anis
3 cloves
40 peppercorns
16 bay leaves
3 cloves garlic
2 sprigs thyme
10 duck magrets

Blend everything in a food processor except for thyme and duck. Pour the herb and spice mixture in to a bowl and coat all the duck breasts. Then stack them with thyme between each breast. Place a weight on top and leave the duck like this overnight. Then rinse each breast and hang them for five to six days in a well-ventilated room. When ready to serve, brush them with olive oil and serve thinly sliced.

Wine match 2004 Domaine Berthoumieu Haute Tradition Madiran: "A perfect choice, as it is rich, fruity and spicy and complements the flavoursome duck well. The wine is strong but not overpowering." (£8 glass, £16 carafe, £24 bottle)

By Ollie Couillard

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking