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Hi guys,

Found a pretty significant batch of green mold on a duck breast I started at the end of January. Didn't notice any evidence of mold on Monday when I weighed it last. Should I open in up and see if I can spot treat it, or should I just bin it?

Appreciate the feedback.

I'd open it up, but it doesn't look very promising

So I just seasoned this and did a 24 hour salt cure, wrapped in cheese cloth and hung:
'

Should I not dry duck near other meats (coppa and breasaola) with active (white) mold - I have a bresaola that is especially moldy right now:

*The duck is only at 16% loss right now.

Any suggestions on how to avoid this in the future is appreciated. I've read recipes for duck prosciutto that are dried in the refrigerator, since I've got a controlled chamber, that seemed pointless to me.

I've also seen some some people who roll and tie the breast so the fat is on the outside, which makes some sense to me now that I see there was no mold on the fat, just the muscle side. Not sure.

I scrubbed the breast with some red wine vinegar and patted it dry with a clean paper towel - looks fine, but I'm not sure if it's worth continuing with this one:

I would myself carry on ... green mould is alright, do as you have done .. wipe off .. I would not wrap in cheesecloth at all

I have some Bresaola that has been drying since the beginning of November .. it too has green mold .. no biggie .. it is also cased in beef casing