What was your curing recipe? Looks similar to the duck prosciutto I made following the recipe in Ruhlman's Charcuterie book.
Looks great. Any chance of posting how you prepared them and how long you hung them? Thanks much.
Any chance of getting the recipe for that lovely looking salumi?
HERE IS IT IS:2 DUCK BREASTS6 CLOVE GARLIC6 JUNIPER BERRIES1 TEASPOON CORIANDER SEEDS2 CLOVES2 BAY LEAVESSPRIG OF ROSEMARYSPRIG OF THYME1/2 TEASPOON BLACK PEPPERCORNS300 GRAMS SEA SALT300 GRAMS SUGARBLITZ IT ALL IN FOOD PROCESSORREFRIDGE 3 DAYS IN NON METALLIC CONTAINERRINSE AND WRAP IN CHEESE CLOTH HANG FOR 5-7 DAYS IN COOL PLACE
Thanks for the recipe. Is there oil involved at all? There appears to be oil in the pics.
NO FAT... THAT IS THE MOISTURE FROM THE DUCK BREAST AFTER CURING.
Post a Comment