Duck prosciutto (smoked)

[atomicsmoke]

Smoked duck was actually the original pastrama. And smoked sheep meat. These were the "fancy" meats on the jewish tables in Moldova/Kingdom.of Rromania before the Jewish Enlightenment. The emigrant jews brought the recipes to North America, where they found affordable beef...and pastrami was born.

I haven't smoked meats in ...months. Can't beleive it.

Trying to make the most of the last stretch of cold weather. I had 4 ducks in the freezer...so duck prosiuctto, duck legs confit and duck soup.

Classic dry cure with air drying would take more than a.month...i din't know if the weather willbe cold enough in April. So i went with the salt box method.

After 48h i washed, soak them for a bit and hung to dry overnight.

They are in the smoker now.

The legs and wings are sitting with spices. I will get them going in rendered duck fat later today.

 

[atomicsmoke]

Cracklings after rendering fat. I was gone for the whole day yesterday...had to hide them if i wanted any left.

 

[daveomak]

 

[indaswamp]

YUM!!!

 

[atomicsmoke]

I threw the carcass trim and the tenders in the confit pot. They made a nice supper with the pureed daikon radish from a soup that just finished (with smoked pork bones).

 

[daveomak]

Daikon radish are delicious... I used to grow them in my garden... Really hot taste to them...

 

[atomicsmoke]

Meat from wings potted for rillette.

 

[daveomak]

Looks good to me....

 

[gmc2003]

I had no idea what you were talking about when I first read this post. I had to keep another tab open just to Google search most of it. It sounds and looks great. How long before the rilette is done?

Point for the education
Chris

 

[atomicsmoke]

It can be eaten now. Just bring to room temp (fat will melt) and drain most of the fat. Add spices , some brandy and stir until it's broken down in fibers - so it's spreadable.

But it gets better if it stays in fat for a month or longer.

 

[SunnyDC]

Cracklings after rendering fat. I was gone for the whole day yesterday...had to hide them if i wanted any left.
View attachment 390550

Oh lordy. I retract every statement I have previously made that was disparaging toward the "duck fat craze."

 

[atomicsmoke]

Confit legs in fat...going for a 1-2 months rest.

Covered up the meat sticking out.

 

[atomicsmoke]

4 of the 8 breasts after 25h of smoke. Now hanging pretty for a little while. Should be good for a taste before Easter.

 

[daveomak]

........

 

[atomicsmoke]

Oh lordy. I retract every statement I have previously made that was disparaging toward the "duck fat craze."

Not a craze...only hipsters discovering what cool people knew all along lol

 

[SunnyDC]

Not a craze...only hipsters discovering what cool people knew all along lol

Well, I'm certainly surrounded by hipsters where I live. Could explain things! :)

 

[atomicsmoke]

This will never end. As I was wrapping up the confit i saw a sale for ducks. Bought 8 more.

 

[indaswamp]

LOL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

[daveomak]

A sale for ducks !!!! They want about $8 per pound here... never go on sale... Prime rib is less expensive....

 

[atomicsmoke]

A sale for ducks !!!! They want about $8 per pound here... never go on sale... Prime rib is less expensive....

Lets trade: duck for chinook salmon. Pound for pound?