Take the duck breast without skin. I bought in the store ready. The structure they have almost the same as chicken. There is a large piece and a small strip of meat. This strip is torn off, very easily separated, then they can (5 PCs) fry. Fat and film it is better to remove. Put Breasts in and buy better glassware.

RUB the breast with salt, close the bowl with foil and 0 in the chamber of the refrigerator for 2 days. Every evening, drain off the resulting juice and turn over the breast.

At the end of the second day doing the plaster. Put all the ingredients in a bowl. A mixture of peppers, you can add, but I add later.

Mix everything together and slowly fill with boiling water. A little poured - mix. Add the mixture of peppers. Water is added so that the mixture is of medium thickness (not poured from a spoon and slowly dripping) If you poured water - add a spoon of utsho-suneli. Try the taste. I sometimes add a little salt and usually a mixture of peppers. In many recipes, write that meat after pickling must be washed. I don't do that. So the salt in the plaster add very little. Should get here is a mixture. Close the bowl with foil and leave overnight.

The morning of the third day ;) get Breasts, dry them well with paper towel. With a thin knife make a hole in the thick end of each breast and rope make a loop to hang the piece.

Now purely technical things. I'm drying my socks on the balcony in the summer (in the shade) or in the room in winter. Before coating, prepare a stick for hanging Breasts. I use to "paint" the breast silicone brush. Take the breast and gently daubed it on all sides. When you do, you will understand why the string is already in the meat. Hang on a stick. If you put on the Board - coating slides. So with all the pieces. Hung, put in a dry room (about a ventilated room - do not say, winter is in the room). The smell is lovely. If in the summer on the balcony - cover with gauze. But I think flies are unlikely to sit on the peppers and garlic. After 4-5 days of trying on density. The plaster needs to dry, and the meat itself to become quite dense.

Shoot, eat, put into the fridge.