Corned Moulard Duck Breast
4 - 5 days (1 hour active)
4 - 6 ppl
2 DUCKCHAR Moulard Duck Breast, skin on
4 quarts water
6 ounces or 3/4 cups kosher salt
1/2 cup brown sugar (100 grams)
2 teaspoons pink salt aka sodium nitrite (optional but recommended if corned duck is not consumed right away)
5 garlic cloves, smashed
2 1/2 tablespoons pickling spice
Extra Virgin Olive Oil
1 tablespoon coriander
1 tablespoon black pepper
Step 1 - Combine brown sugar, pink salt, kosher salt, garlic, pickling spice, and 2 quarts of water. Bring to a boil and simmer, stirring occasionally until sugar and salts dissolve - about 5 minutes. Pour the liquid into a 1 gallon (or larger) food safe container. Add 2 quarts of ice and cool in fridge to below 40 degrees Fahrenheit. Alternatively, to cool more rapidly, instead of water, add enough ice to reach a volume of 4 quarts.
Step 2 - Once solution is cooled, add DUCKCHAR Moulard Duck Breast.
Step 3 - Cover container and let it cure in fridge for 4 - 5 days. After curing, rinse DUCKCHAR with cold water and pat dry.
Step 4 - Place DUCKCHAR in large pot and add enough water to just cover the duck. Bring to a boil and then simmer until the duck is very tender and falls apart with a fork - about 2 hours. Serve hot or save for later. If you're saving for later, heat up corned duck in a steamer.