Duck Pancetta

[Conrad74]

Has anyone ever tried making duck pancetta ?- using whole breast folded in half and tied then dried after curing

[saucisson]

Vinner has made bacon from duck and you can make bresaola from it:

http://forum.sausagemaking.org/viewtopi ... k+bresaola

Dave

[Conrad74]

thanks I ll check that out

[Ianinfrance]

Not really what you're asking, but I cure magrets by simple salting pretty well all through the year, but i don't seek to make pancetta. I just slice it thinly and eat it was one of several cured meats. It's dead easy too.

Want the recipe?

[Conrad74]

The recipe would be great- especially coming from France !! I might have trouble securing magrets though as fois gras production in my part of the world is pretty much non existent, but I do have access to some whole ducks from a local duck producer

Thanks

[Ianinfrance]

Right you are.

I've been making this recipe roughly once a month for the last two or three years, and it's never gone wrong. You can vary the spice used in the second stage. Although I usually use a lot of coarse ground black pepper, it works as well - if not better with cubebe, or with long pepper. For some reason I didn't much enjoy it using thyme or ground chillies.

Anyway, here goes. The time varies depending on the thickness of the original breast, and also whether your fridge is ventilated or not. Mine isn't and I like to give it 3 weeks. After that time, I vacuum seal it until the previous one is used up!

@@@@@ Now You're Cooking! Export Format

Salt Dried Duck Magret

french, misc, poultry, preserves, starters

1 md duck magret
coarse salt.
ground black pepper or
ground red pepper

Take a raw duck magret, and place it skin side down, on a 1cm bed of salt and covered generously in coarse salt, in a refrigerator for 12 hours.

This done, remove it from the salt, (optionally) rinse and dry it in paper
towel. Sprinkle generously with black or red pepper. Leave to dry 2-3
weeks, wrapped in a clean cloth, in the bottom of a refrigerator.

At the end of this time, the magret will have considerably reduced in
volume, and will be as dry as a country ham.

To serve, cut into thin slices and serve as an aperitif or with a green
salad, possibly accompanied by foie gras, in which case it is called a
Salade Landaise.
Yield: 1 recipe

** Exported from Now You're Cooking! v5.83 **

[Conrad74]

Thanks Ian -I'll give that a try