What secrets hold a bowl of salt? I have a fascination with home curing of foods. Recently, I wrote about the olives I am making for my husband and now I am doing duck breasts for the Charcutepalooza project. An easy quick meat to cure, but the duck breasts I can buy here are much smaller than what they use in France or what Ruhlman is using, the Magret breasts.
As I approach the project, questions pop up in my mind.
When I teach and write recipes, I know that only so much information can be given as a direction to follow.What is more important is to understand the ingredients and the process involved.
So as I started this recipe, I knew at the beginning that my results will not be the same.
Size Matters!
I will follow up on the 15th when everyone does their CharcutePalooza post! with details, weights and process.
It happens with simple recipes like chocolate chip cookies, people say they follow the recipe, but everyone tends to tweek. Perhaps the difference is in how they measure the flour, how large the eggs are and local ingredients. The ratio changes and you end of with varying results.
So I hope you can join in and learn. Participating in these online events, for me, is like going to school.
I find that the fewer ingredients a recipe has the easier it is to screw up!
Duck Prosciutto is duck breasts and salt, only two.
Let’s see what happens.
I’m joining in!
I picked up a couple of duck breasts yesterday and am making duck prosciutto this week.
You are such an inspiration! Is there anything you won’t tackle? And I love the way you change the photo at the top of each blog posting! You are my Guru!
Looking forward to learning this technique. Does it work with other meats too?
Congrats on making the jump to Charcuterie.. it’s simple and easy, and duck proscuitto is a very quick foray into the world of cured meats.
I’m now doing 2 30lb proscuitto’s.. along with lamb proscuitto, coppa, bresaola, and some salume.
It’s addictive!!
thanks @Portland- I have been doing some Charcuterie for a long time- not much need living here in Tuscany as I can get quality products so easily. Years ago I did a presentation with Fergus Henderson of St Johns in London, in Seattle for IACP with my friend Kate Hill- before all this became popular in USA. Not only charcuterie- but using the whole animal in the kitchen as well.
Keep up the good work!