Jonty Posted February 18 Share Posted February 18 Picked up a couple of duck breasts on sale today, I thought I’d have a go at air drying them. They’re not massive so the whole-hole process shouldn’t take very long. I’ve made a basic dry cure of salt, Prague powder, juniper and garlic. They’ll sit in the fridge for a few days then I’ll rinse them off and hang them to air dry - hopefully. Quote Link to post Share on other sites
Pangolin Posted February 20 Share Posted February 20 Are they up and drying? Quote Link to post Share on other sites
Jonty Posted February 20 Author Share Posted February 20 1 hour ago, Pangolin said: Are they up and drying? They’re still in the fridge mate. I think I’ll give them another day or two before hanging them in the shed erm curing chamber. Quote Link to post Share on other sites
Jonty Posted March 27 Author Share Posted March 27 I’ve let these breasts dry out a little more than I would have liked - completely lost track of time. But, they are absolutely delicious, like rich prosciutto with a sweet aftertaste of duck fat. Definitely worth a try as they are incredibly easy to do. Quote Link to post Share on other sites
243deer Posted March 27 Share Posted March 27 Looks lovely, gonna have to give those a go Quote Link to post Share on other sites
Jonty Posted March 28 Author Share Posted March 28 14 hours ago, 243deer said: Looks lovely, gonna have to give those a go It’s really easy mate, if you need any pointers with the cure drop me a message and I’d be happy to help. Although, from your amazing bacon thread, I suspect you’ve got that sussed. Quote Link to post Share on other sites
Pangolin Posted March 28 Share Posted March 28 (edited) Curing meats deffo needs its own subcategory in the food and drink section. Keep a nice catalogue in one place. Edited March 28 by Pangolin Quote Link to post Share on other sites
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