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.
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
What was your curing recipe? Looks similar to the duck prosciutto I made following the recipe in Ruhlman's Charcuterie book.
ReplyDeleteLooks great. Any chance of posting how you prepared them and how long you hung them? Thanks much.
ReplyDeleteAny chance of getting the recipe for that lovely looking salumi?
ReplyDeleteHERE IS IT IS:
ReplyDelete2 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
Thanks for the recipe. Is there oil involved at all? There appears to be oil in the pics.
ReplyDeleteNO FAT... THAT IS THE MOISTURE FROM THE DUCK BREAST AFTER CURING.
ReplyDelete