Quote:
Originally Posted by bigloo
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Thanks, my first attempt at charcuterie is in the salt! I removed both breasts from a duck, laid them on a thick bed of salt, then covered them in salt. They will be in their salt 'cocoon' covered in the fridge for 24 hours. Then they will removed, rinsed and dried. Then into cheesecloth to hang in a ~50F fridge for about a week. The result? Hopefully duck prosciutto.