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Smoked duck ham

post #1 of 3
Thread Starter 
I am an Aussie in a very small country town. I use a UDS and usually smoke brined chickens using a Jeff Phillips brine. I won't post his link here as I am not aware of your rules as yet and if the site is a friend or foe of yours. It calls for Zatarains liquid shrimp and crab boild and what I have gone through to get that down under is a story in itself!

My next mission is a recipe from my favorite book 'charcuterie' by Ruhlman & Polcyn. It is their smoked duck ham on P82 of their hard cover. Anyhoo, if you don't have this book it uses 6 whole duck breasts brined in salt,sugar,madeira,maple syrup,pink salt,thyme,bay leaves,juniper berries and sage.

How do you guys think whole ducks, which i have ready to go, would substitute for the breasts?

It is the first time I have used pink salt and I am wondering whether this may pool or be condensed in the joints in the wings etc.?

Nice forum guys and gals. You Americans are serious foodies.

Cheers from Aus

Henno
post #2 of 3
I would suggest butchering your whole birds, use the breasts as written, and then use the legs for something else. I suggest confit. Here's a great recipe. http://honest-food.net/wild-game/duck-goose-recipes/duck-leg-recipes/duck-or-goose-confit/
post #3 of 3
Quote:
Originally Posted by thehenno View Post

I am an Aussie in a very small country town. I use a UDS and usually smoke brined chickens using a Jeff Phillips brine. I won't post his link here as I am not aware of your rules as yet and if the site is a friend or foe of yours. It calls for Zatarains liquid shrimp and crab boild and what I have gone through to get that down under is a story in itself!

My next mission is a recipe from my favorite book 'charcuterie' by Ruhlman & Polcyn. It is their smoked duck ham on P82 of their hard cover. Anyhoo, if you don't have this book it uses 6 whole duck breasts brined in salt,sugar,madeira,maple syrup,pink salt,thyme,bay leaves,juniper berries and sage.

How do you guys think whole ducks, which i have ready to go, would substitute for the breasts?

It is the first time I have used pink salt and I am wondering whether this may pool or be condensed in the joints in the wings etc.?

Nice forum guys and gals. You Americans are serious foodies.

Cheers from Aus

Henno

 

Jeff's the founder of this forum. If it's one of the publicly available recipes I'm sure it is fine.

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