Sustainable duck charcuterie, served with seasonal accompaniments.

Start by trimming excess fat from the duck breast and score the skin in a crosshatch pattern, being careful not to cut into the flesh.

Prepare the Duck Breast

In a bowl, mix sea salt, black peppercorns, minced garlic, thyme sprigs, juniper berries, and bay leaves. Rub this mixture all over the duck breast and place it in a sealable plastic bag. Refrigerate for 24-48 hours.

Cure the Duck

After curing, remove the duck breast and rinse off the curing mixture. In a skillet, render duck fat over medium heat until it becomes liquid.

Render Duck Fat

Preheat the oven to 180°C (350°F). Place the duck breast skin-side down in an oven-safe skillet. Cook for 6-8 minutes until the skin is crispy, then flip and cook for an additional 4-5 minutes. Transfer to the oven and roast for about 10-15 minutes until cooked to your liking.

Cook the Duck

While the duck is roasting, prepare seasonal accompaniments such as pickles, fruits, and nuts.

Prepare the Accompaniments

Slice the duck breast thinly and arrange it on a platter with the seasonal accompaniments. Drizzle with honey and serve warm.

duck charcuterie

Recipe information

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