I’m a bit late in getting my first post in for the Charcurepalooza challenge, so I thought I should at least try to up the game a bit. I decided on two different seasonings for my duck breast – Maple Sugar and Juniper Berry/Bay Leaf.
The duck breasts cured in salt for 24 hours, then washed, patted dry
duck prosciutto salt cure
Breasts are seasoned then wrapped in cheesecloth
left: maple sugar, right: juniper berries and bay leaves
and here they are hanging in the pantry til next week, or until their weight is halved.
keep the duck at 50-60f in a cool humid place
Hopefully a few friends will be around when we cut into these next week. Now, onto the bacon challenge.
