Place the duck breast fillet in a bed of coarse salt (meat side down) and cover the top with salt in the same way. Leave to cool for 12 hours.
Wash off the salt and dry the duck breast. Rub the meat with a mixture of herbs (tested: coarsely ground black pepper and Neugewürz d’Espelette), wrap in kitchen roll and place on a plate in the refrigerator for about 15 days or hang up until cooled.
Slice diagonally and bring to the table, for example, on Vogerlsalat.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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