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Ingredients
- 2 quart water
- 1Â 1/2 c. coarse salt
- 2 whl hen duck breasts, boneless and with skin
- Â Â Freshly-grnd black pepper to taste
Directions
- Combine water and salt in a large bowl, and stir to combine. Using a very sharp chef's knife, gently score the skin of each duck breast, creating three or possibly four diagonal slashes. Place duck breasts in saltwater mix. Cover bowl with plastic wrap, and weigh breasts with a plate, so they are completely submerged. Chill for 2 to 6 hrs, depending on desired saltiness.
- Heat oven to 400 degrees. Remove breasts from saltwater, and pat dry. Heat a cast-iron skillet over medium-low heat till skillet feels warm when hand is held above it. Place breasts, skin-side down, in skillet, and sear till skin is crisp, about 12 to 15 min. Season duck with pepper, if you like.
- Turn duck skin-side up, and transfer skillet to a warm oven. Bake for an additional 5 to 6 min. Remove duck from oven, and let rest about 10 min before slicing.
- Serves 4.
- Cuisine: "Swedish"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 583g | |
| Recipe makes 4 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 42459mg | 1769% |
| Potassium 9mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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