Once the salt does its work, I will wrap it in cheesecloth and hang it in my refrigerator until it has lost approximately 30% of its weight.
Tuesday, May 3, 2011
Duck Prosciutto
So I have the duck breast from the confit project and really don't have time to do justice to by cooking it, so I am thinking prosciutto. I didn't even know you good do that with duck so I am intrigued. The procedure seems pretty simple. Store in salt for a period of time (24 hours), wash and let dry/cure in the refrigerator. I love proscuitto and I love duck so this has to be good.
Once the salt does its work, I will wrap it in cheesecloth and hang it in my refrigerator until it has lost approximately 30% of its weight.
Once the salt does its work, I will wrap it in cheesecloth and hang it in my refrigerator until it has lost approximately 30% of its weight.
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