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
Breasts are seasoned then wrapped in cheesecloth
and here they are hanging in the pantry til next week, or until their weight is halved.
Hopefully a few friends will be around when we cut into these next week. Now, onto the bacon challenge.