Inspired by "Charcuterie: The Craft of Salting, Smoking and Curing" by Brian Polcyn and Michael Ruhlman, I decided to make some duck prosciutto. The simplest dry-cured meat, right?
I picked up two (half) breasts - moulard magret from D'Artagnan.
I had some plastic containers that came from our local Chinese carryout that were just the right size.
I put a layer of salt on the bottom (thick enough to allow for variation in the surface of the duck breast) and laid the breasts skin side up. Filled in with salt around the sides and covered the breasts completely.
I put the tops on the containers and put them in the fridge for 24 hours. After which, I will wrap in cheese cloth and hang in the basement (in my beer fermenter closet) for seven days. After seven days, I will check for firmness per the book and perhaps let it go another day or two.
Stick around...
I picked up two (half) breasts - moulard magret from D'Artagnan.
I had some plastic containers that came from our local Chinese carryout that were just the right size.
I put a layer of salt on the bottom (thick enough to allow for variation in the surface of the duck breast) and laid the breasts skin side up. Filled in with salt around the sides and covered the breasts completely.
I put the tops on the containers and put them in the fridge for 24 hours. After which, I will wrap in cheese cloth and hang in the basement (in my beer fermenter closet) for seven days. After seven days, I will check for firmness per the book and perhaps let it go another day or two.
Stick around...
