Friday, December 05, 2008
Duck Proscuitto (Donald and Daffy at the Gallows)
The beginnings of our duck proscuitto. Michael Ruhlman's Charcuterie gets as much use as any book in our kitchen, and so far, no clunkers. We didn't get pictures of the duck breast pre-cure, or the day it spent covered in salt, or emerged from the salt, so let's start the experiment here at the hanging stage. Check back in about a week to see how it turned out.
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