Dried duck mackerel

Method

1. 1

   In a box, place half of the big salt and place over the duck fillet, keeping the fat. In a box, place half of the big salt and place over the duck fillet, keeping the fat.

2. 2

   Cover with the rest of the salt, cover with a clean towel and let rest 24 hours at room temperature.

3. 3

   The next day, remove the salt and rinse the net under fresh water. Dry with absorbent paper.

4. 4

   Sprinkle generously with pepper and four spices. Wrap in a clean towel and let dry 3 weeks in the vegetable tray of your refrigerator.

Nutrition

calories

420 kcal

fatContent

34 g

fiberContent

0 g

sugarContent

0 g

sodiumContent

180 mg

proteinContent

28 g

cholesterolContent

95 mg

carbohydrateContent

1 g

saturatedFatContent

12 g

unsaturatedFatContent

22 g

Indicative values from the source, for the original recipe.

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