I just did the duck proscuitto recipe from Ruhlman/Polcyn's 'Charcuterie' book with three duck breasts (rather wimpy ones to be honest, but duck was on special at Tesco, and I made a yummy confit with the legs). The first one turned out fine and tasted fantastic and lasted not long at all. :-)
Numbers 2 & 3 I left for another couple of days because they were a lot squishier. In the meantime the weather took an unexpected (for London) turn for the better over the weekend and my new hygrometer (?) says the humidity was 72% today. When I opened #2 & 3 they had flecks of mould on them. Blah. :-(
I cut open #3 and barring the little islands of mould on either side of the cut the inside looks fine:
The Ruhlman/Polcyn book says some mould is OK as long as it isn't furry and is white, but I have no experience with this. This is my first attempt at curing, other than salmon. It doesn't look furry and it's kinda white...
What do people think? I washed them down with the recommended brine solution but am not sure if I should hang them up again or just park them in the rubbish bin as a scary failure. Am inclining to the latter I must admit! Opinions please?