Monday, July 26, 2010

DUCK SALAMI


THESE DUCK BREASTS (HUNG TO DRY IN MY BROOKLYN GARDEN FLOOR BATHROOM SHOWER) TURNED OUT BEAUTIFULLY. THE SALAMI IS DELICIOUS AND DESTINED FOR THE WILLIAM BROWN PIZZA OVEN.

6 comments:

AP said...

What was your curing recipe? Looks similar to the duck prosciutto I made following the recipe in Ruhlman's Charcuterie book.

MCoe said...

Looks great. Any chance of posting how you prepared them and how long you hung them? Thanks much.

Anonymous said...

Any chance of getting the recipe for that lovely looking salumi?

Matthew Hranek said...

HERE IS IT IS:
2 DUCK BREASTS
6 CLOVE GARLIC
6 JUNIPER BERRIES
1 TEASPOON CORIANDER SEEDS
2 CLOVES
2 BAY LEAVES
SPRIG OF ROSEMARY
SPRIG OF THYME
1/2 TEASPOON BLACK PEPPERCORNS
300 GRAMS SEA SALT
300 GRAMS SUGAR
BLITZ IT ALL IN FOOD PROCESSOR
REFRIDGE 3 DAYS IN NON METALLIC CONTAINER
RINSE AND WRAP IN CHEESE CLOTH
HANG FOR 5-7 DAYS IN COOL PLACE

JF Pisa said...

Thanks for the recipe. Is there oil involved at all? There appears to be oil in the pics.

Matthew Hranek said...

NO FAT... THAT IS THE MOISTURE FROM THE DUCK BREAST AFTER CURING.