Dried duck breast

The magret is duck breast. Thinly sliced, the dried duck breast can be served with dried sausages as a starter, as tapas, with foie gras and asparagus. The dried duck breast is cured during 15 days.

Duck breast, salt, nitrite salt, black pepper, sugar.

Keep in the fridge at 0 to +4°C. The shelf life is 2 months. Once the vacuum is open, protect with greaseproof paper in the fridge.

Dried duck magret can be served thinly sliced, as tapas, as starter, for cocktails, with asparagus, guindillas, piquillos, or in a salad with duck gizzard and foie gras.