Yields
4 servings
Courtesy of Chef Lino Oliviera of Sabor.
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ingredients
1
skin-on duck breast
1
cup rock sea salt
1
cup sugar
½
lime
1
Tbsp white truffle oil (optional)
1
pinch sea salt
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directions
Step 1
Combine salt and sugar.
Step 2
In a pan, place half of salt/sugar mixture on bottom of pan and place duck breast on top. Cover with remainder of mixture.
Step 3
Cover with pan with plastic wrap. Place flat weighted pan (1 kg) directly on top of duck breast and store in refrigerator for 24 hours.
Step 4
The following day, rinse salt and sugar mixture off compressed duck breast with water. Pat dry with a clean cloth or paper towel.
Step 5
Place duck breast in cold smoker for 20 minutes to 1 hour, depending on preference. Slice to desired thickness.
Step 6
Arrange on plate, drizzle with fresh lime white truffle oil and sea salt if necessary.