THANK YOU! That recipe mirrors most I've looked up....I 'll try it soon and post results!!yotmon wrote:Hi Widoemaker, just looked up a recipe for Umbrian duck in Rosemary Shrager's Castle cook book and for 2 x Barbary duck breasts she uses 40g salt, 10 Juniper berries, 10 black pepper corns, 10 Allspice berries - all crushed. 1 Bay leaf and the rind of an Orange. No cure is used or inferred. It seems the way to go so let us know how you get on.
Yotmon.
Widoemaker wrote:Hi all I was looking in every source I have to get a SAFE recipe for Duck Proscuitto. All say to use only salt and spices but my gut still throws up a red flag and tells me to use a Nitrate to be absolutely safe..but will this change the flavor to a "ham" type and not a salt only cure..I've decided to go with a Moulard duck breast...size and flavorable fat as main reasons...thanks in advance!!
Return to Recipes for cured meats
Users browsing this forum: No registered users and 17 guests