Duck with orange, fennel and cinnamon

Duck with orange, fennel and cinnamon
Serves 2

Ingredients

2 fatty duck breasts
2 tablespoons fennel seeds
200g curing salt
120g granulated sugar
Zest of 1 orange and the rest of the orange sliced thinly
1 tablespoon ground cinnamon
Olive oil
Method

1. Trim the duck breasts of any sinew. Score the skin with a very sharp knife but ensure you do not cut into the flesh.

2. Mix together the salt cure: fennel, salt, sugar, zest and cinnamon. Place the duck breasts skin-side up in a plastic container and pour over the cure mix. Massage into the duck, ensuring the breasts are covered. Layer the orange slices on top of the duck. Cover the container with a lid of cling film and transfer to the fridge for 12 hours. Turn the breasts once during the marinating process.

3. After marinating, remove the ducks from the cure and wash under cold, running water for 20 minutes. Pat the breasts dry with kitchen paper. You will now need 2 new J-cloths and some twine. Place a breast on each cloth and wrap. Secure each end with the twine and then tie a piece of twine at 2 intervals around the breast to secure.

4. Hang the breasts in a cool, dry spot for approximately 5-6 days. When ready, the breast will feel firm when squeezed between finger and thumb but slightly softer in the centre.

5. Remove the breast from the cloth and rub lightly with olive oil. Wrap in cling film and chill until ready to slice. Serve as part of a charcuterie board or in a salad.