Duck Breast Cure Orange-Star Anise

Name: Entenbrust-Beize Orange-Sternanis
Total time: 15 min
Ingredients: 40 g Grobes Meersalz; 20 g Brauner Zucker; 12 g Getrocknete Orangenschale; 8 g Sternanis gemahlen; 8 g Schwarzer Pfeffer grob gemahlen; 5 g Zimt gemahlen; 4 g Nelken gemahlen; 3 g Ingwer getrocknet gemahlen

RubPoultryDryingEasy15 minutes

An aromatic dry cure with citrus notes and anise spice, ideal for curing duck breast for an intense flavor profile.

Ingredients(for 0.1 kg)

Coarse Sea Salt40 g

Brown Sugar20 g

Dried Orange Zest12 g

Ground Star Anise8 g

Coarsely Ground Black Pepper8 g

Ground Cinnamon5 g

Ground Cloves4 g

Dried Ground Ginger3 g

Instructions

Prepare Spices

5 Minuten

Weigh out star anise, cinnamon, cloves and ginger and grind finely in a mortar if needed so all spices have an even powder consistency.

Mix

5 Minuten

Combine sea salt, brown sugar, dried orange zest, black pepper and all ground spices in a bowl and mix thoroughly until a homogeneous blend is achieved.

Fill and Store

5 Minuten

Transfer the finished cure mix into an airtight jar, label it and store in a cool, dry place away from light. The mixture keeps for up to 3 months.

Pro Tip

Rinse off the cure well before cooking and pat the duck breast dry – this ensures the skin gets perfectly crispy when searing.

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