# of Servings: 10-20
6 minutes prep time, cure 7-10 days

Ingredients
1 duck breast (preferably Moudlard)
Coarse sea salt
2T peppercorns (preferably Sichuan)
2T peppercorns (preferably Telicherry)
1 cup Banyuls, port or Madeira wine
1T Banyuls Vinegar

How To
1. Separate tenderloin from the breast and trim some of the extra fat
2. Bury duck breast in sea salt for 24 hours and place in the refrigerator
3. Remove duck from salt
4. Rub with vinegar first, then douse duck with Banyuls wine
5. Generously cover duck with the blended peppercorns on both sides
6. Roll up duck in cheese cloth
7. Tie it up
8. Hang in a wine cooler or fridge for a minimum of 7 days
9. Slice thinly with a meat slicer, mandoline or very sharp knife and serve

Recommended serving options: as a “crouton” on salads, amuse-bouches, part of charcuterie plate

Can keep in the refrigerator for up to 2 weeks or freeze indefinitely.