Friday, March 11, 2011

Duck Proscuitto

Something fun that we are starting this week is House Cured Duck Proscuitto. One of the most referenced books on our shelves right now is "charcuterie" by Michael Rhulman and Brian Polcyn which inspired this project. The ducks are from a local Indiana farm and were purchased to confit the legs for a party last week. The leftover breasts have an amazing flavor compared to some of the mass produced ducks out there on the market. We packed the duck breast in salt and will cure for the next 24 hours. The duck breasts will be rinsed completely tomorrow and Hung in a cool humid place over the next 7 days.

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