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Duck based cured meats

Wesley1

By Wesley1
in Cooking

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Wesley1

Wesley1

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I am curious about all forms of curing for duck meats (save confit), Things like Duck pastrami, Corned Duck, Duck prosciutto,Ham etc.....

Any online refrence sources or Books are welcome to as well as tips and recipes.

Thanks, Wes

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Dave the Cook

Dave the Cook

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The most accessible resource is right here on eG Forums, in the Cooking (or curing) from "Charcuterie" topic. The book referenced in the topic title is by Brian Polcyn and Michael Ruhlman (here's a link to buy it).

The topic is long, enthusiastic and wide-ranging, as you'll see. I suggest that you get the book and try a few things (possible recipes: hot-smoked duck ham; duck prosciutto; roasted duck roulade; duck sausage with sage and roasted garlic). Check out the "Charcuterie" topic for more ideas. Then post your experiences right here, and we can discuss and dissect, and you can figure out where to go next.

Dave Scantland
Executive director
dscantland@eGstaff.org
eG Ethics signatory

Eat more chicken skin.

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