Hi, I am trying to figure out what to do with two goose breasts pressed together (fat layers on outside) that are not drying out in a regular fridge.
I was trying out Michael Chiarello’s duck breast prosciutto recipe from his Bottega cookbook. The recipe calls for 2 moularde duck breasts from Hudson Valley, which I confirmed can be up to 450g (I assumed the maximum size for the cure). I couldn’t get duck breasts so I used goose instead, and I scaled down for my 300g breasts. I’m going to just give the original recipe for evaluation of safety and procedure.
1/2 cup + 2 tablespoons kosher salt (doesn’t specify Morton vs Diamond, I used the latter)
1 teaspoon coarsely ground black pepper 3 juniper berries, finely chopped
Pinch of ground cloves
2 dried bay leaves
Combine and crumble leaves with hands. Lightly season the meat side of each with cure, press together with the thick end of one breast against the thin tip of the other, and tie together tightly. Line a roasting pan with cheesecloth, spoon in half of the remaining salt, lay breasts on top, then press on the last of the curing salt. Cover with plastic wrap and refrigerate for 21 days, turning the duck on the salt bed every 3 days and rubbing the salt into the duck’s skin on each side.
If the duck gives off any liquid, just use a paper towel to wipe it away (I got no liquid)
After the first 9 days, make up a new batch of curing salt and discard used salt.
12 days later (when the 21 days are up), discard the plastic wrap and use a dampened paper towel to wipe the duck all the way around.
Brush the duck with grappa and then roll it tightly inside a length of cheesecloth, tie and hang in refrigerator. The duck will lose about half its weight during the curing process.
In 21 days it’s ready.
The problem is that the goose breasts have lost about 10% of their weight, not 50%, and it’s already been double the length of time. They are losing about 1-2 grams a week. At this rate they’ll never be ready.
I thought it might be the cheesecloth but removing it didn’t help. The fat on both sides seems to be sealing the moisture in.
Do you think it is safe to eat now? Should I just toss it?
Thank you!
I was trying out Michael Chiarello’s duck breast prosciutto recipe from his Bottega cookbook. The recipe calls for 2 moularde duck breasts from Hudson Valley, which I confirmed can be up to 450g (I assumed the maximum size for the cure). I couldn’t get duck breasts so I used goose instead, and I scaled down for my 300g breasts. I’m going to just give the original recipe for evaluation of safety and procedure.
1/2 cup + 2 tablespoons kosher salt (doesn’t specify Morton vs Diamond, I used the latter)
1 teaspoon coarsely ground black pepper 3 juniper berries, finely chopped
Pinch of ground cloves
2 dried bay leaves
Combine and crumble leaves with hands. Lightly season the meat side of each with cure, press together with the thick end of one breast against the thin tip of the other, and tie together tightly. Line a roasting pan with cheesecloth, spoon in half of the remaining salt, lay breasts on top, then press on the last of the curing salt. Cover with plastic wrap and refrigerate for 21 days, turning the duck on the salt bed every 3 days and rubbing the salt into the duck’s skin on each side.
If the duck gives off any liquid, just use a paper towel to wipe it away (I got no liquid)
After the first 9 days, make up a new batch of curing salt and discard used salt.
12 days later (when the 21 days are up), discard the plastic wrap and use a dampened paper towel to wipe the duck all the way around.
Brush the duck with grappa and then roll it tightly inside a length of cheesecloth, tie and hang in refrigerator. The duck will lose about half its weight during the curing process.
In 21 days it’s ready.
The problem is that the goose breasts have lost about 10% of their weight, not 50%, and it’s already been double the length of time. They are losing about 1-2 grams a week. At this rate they’ll never be ready.
I thought it might be the cheesecloth but removing it didn’t help. The fat on both sides seems to be sealing the moisture in.
Do you think it is safe to eat now? Should I just toss it?
Thank you!
