Title: Salt-Cured Duck Marcus Samuelsson, Ny Times 2/4/98
Categories: Poultry
Yield: 4 Servings

1 1/2	c	Kosher salt
2	c	Water
2		Whole boneless duck breasts,
		With skin.

Make a brine with the salt and water. Make sure an egg will float in it; if not, add salt. Immerse duck breasts. Place a piece of plastic wrap over the bowl and a small plate over the wrap to weight the duck so that it is completely submerged. Refrigerate for 6 hours to cure the duck.

Preheat oven to 400 F. Remove duck breasts from solution, and pat dry with paper towels. Place an iron skillet over med-low heat. Lay duck breasts skin side down, and cook until skin is crisp and browned, 12-15 min. Transfer to a baking sheet, skin side down, and bake in oven for 3-4 min.

Reserve skillet, keeping the fat in it, for preparing root vegetable risotto (recipe follows). Remove duck from oven, slice thin on the diagonal and keep warm until time to serve. Serve with Root Vegetable Risotto. From: Michael Loo Date: 13 Feb 98

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