Jerked duck breast


  • 1 duck breast
  • large sea salt
  • rosemary, chopped

Preparation method (receipt)

Wash duck breast, remove the skin, leaving a layer of fat. Put in a sealed container, fill with sea salt, so that it covered the entire breast. Close and remove container for 12-18 hours in the refrigerator. Remove salt and rinse the breast. Dry with a paper towel. Breast, sprinkle with rosemary and wrapped in cotton cloth. Remove the bottom shelf of the refrigerator for 2 weeks.

duck sea salt rosemary