Wash duck breast(s) thoroughly in cold water and pat dry with paper towel
Trim excess fat that is not on the breast
Carefully weigh the duck breast and calculate 65% of that weight – that is the weight that you want the dried duck breast to weigh at the end of the process.
Place about 1cm of kosher salt in a container, place duck breast(s) fat side up, making sure that if that there is space around each duck breast.
Cover in salt, making sure that all sides of the duck breast are coated in salt.
Cover container and place in fridge for 24-36 hours
Remove duck breast from salt and rinse thoroughly with water, then pat dry with paper towel (as dry as possible).
Weigh the duck breast again
Fold/roll the duck breast(s) so that it is as thick as possible, fat side out. This will make it easier to slice later.
Wrap the breast(s) tightly in a few (1-3) layers of cheese cloth, and then wrap tightly in string to maintain the shape. Weigh this again, and using the weight from step 8, you can determine the weight of the cheese cloth and string. Add the weight of the cheese cloth and string to the weight calculated in step 3, so now you know what the “package” should weigh when it’s done.
Place in the fridge for about a week, until the package reaches the correct weight.
Slice as thin as possible and enjoy! (Suggest slicing much more diagonally than in the picture!)
Use male flowers just before or just after they opened. Remove all but 1cm of stem, remove the green sepals with spikes on them, and the pistil. If the flowers have been open, they are more likely to have an inhabitant.
Dip the flower in beaten egg, let the excess drip off, then toss in flour and shake off the excess.
Fry gently in oil, so that it takes about 3-4min per side to get just before golden brown.