Jump to content

Recommended Posts

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.



Link to post
Share on other sites
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.

Link to post
Share on other sites
  • 1 month later...

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.



Link to post
Share on other sites
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.

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...