Duck pastrami
Hello !
Today I want to share with you a recipe for salted and dried meat, which is so delicious that even addictive. In early December, the climate in Bulgaria became favorable for salting and drying meat, which back in time was just necessary to preserve the meat.
Ingredients:
• 1 kg whole duck breast skin on
• 0,04 kg sea salt
• 0,02 kg brown sugar
• 0,001 kg bay leaf
• 0,002 kg Mixed pepper
Procedure :
1. Clean the breasts very well from the feathers and the silver skin, if any.
2. Weigh in a bowl the salt, sugar, mixed pepper and bay leaf which should be crushed into small pieces.
3. Place the cleaned meat in a pan, add the remaining ingredients and spread evenly on it
4. Cover with plastic wrap, refrigerate and store for 72 hours, turning the breasts every 12 hours.
5. Wash with cold water not too long and dry very well with kitchen paper.
6. Tie with a butcher string at one end and hang in a cool and ventilated place for 20 days.
7. Cut into thin slices and enjoy with red wine and good company.
English 
Български