January 30th, 2012
Magret Seché is the smoked breast of a duck that has been raised for foie gras. Smoked duck can be cut length ways and fried like bacon or it can be thinly sliced and eaten like prosciutto ham. Mine came from France via a market stall in the Boqueria, Barcelona.
To prepare duck bacon the magret duck breast needs to be salted all over and left overnight. The next day the salt is wiped off and both sides are coated with fresh ground black pepper, before hanging in a chimney (or smoker) to smoke overnight or up to 24 hours. The curing is complete when the breast has been air dried for a week to 10 days in a cool pantry or possibly a cellar/garage.
Smoked duck should keep for a long time. If it’s vacuum packed, it should last up to a year without refrigeration.
I sliced my duck width ways, to fit in a sandwich
One doesn’t need to go quite as far afield as France or Barcelona to buy smoked duck – I have seen some in Theobalds during the last week.
Other Duck posts: