I honestly don’t think so, though. I’m assuming coarse rock salt has a similar flake/granule size to pickling/kosher salt and will work the same? There is a beguiling funk to well-aged charcuterie that cannot be rushed. Roasted Duck on Crispy Rice Cake with Spicy Mango Chutney, { The area I live in is either -30 outside or 65+ inside. And we’ve created a mini quiche just for this brunch, flavored with delicious Smoked Duck Breast. I took a small bite but didn’t swallow, not because the immediate flavor was bad but because the texture got gooey after a few chews and I was paranoid. The ability to add after each hunt would be great! YOu have just reminded me to add it to my blog. The meat is looking good, but the skin seams a little soft. When you slice it, if you have a really hard “rind” on the outside of the meat, and the center is squishy and raw-looking, it’s done for. Cook until the internal temperature reaches 165 degrees F. Slowly remove the skin off 1-2 duck breast with a knife. Too dry? Dangerous in any way to at least sample? The reason I asked was that I was breaking down a pork leg over the weekend and one of the pieces I was left with was a lean, somewhat long muscle. Quick question Hank, why can these breasts cure without sodium nitrite when other cured meat absolutely need it. Have wiped all off with paper towel soaked in red wine vinegar. From 2 weeks to 3 months, depending on the size of the breasts and the amount of fat and the temperature and the humidity. Sam: I’ve had some mold, lots of mold and no mold. Servings vary with size of charcuterie board. With whole cuts, remember that the inside of the meat is sterile. I stripped it out a year ago. Place on a baking sheet or sauté pan. I don’t, so I need to be fussy. Hank, Is there a way to cure in the refrigerator? Thinking of making capicolla also but my ham is frozen. Keep the salt and pepper the same. Todd: I use a regulator similar to the temperature regulator in the fridge. The Classic Board Meat: Lepp’s Liver Pate Lepp’s Whiskey Smoked Duck Breast Cheese: Mt.Lehman Aged Cheddar Little Qualicum Mt.Moriarty Cheese More: BC Brine Pickled Carrots & Dill Pickles Oldhand Mustard Gone Crackers Pear, Walnut & Almond Board Meat: Whiskey Smoked Duck Breast Cheese: Mt.Lehman Buffalo Fresca More: Luv the Grub Pear Walnut […] CHARCUTERIE. You don’t necessarily need curing salt for whole muscle cuts. 2 here, but it takes weeks to fully break down. I make duck breast prosciutto several times a year, and I’ve followed this recipe the last 3 times with great success. If you hang for a month or more, I’d use No. Or is this normal? PS I tried your porcini/sage sausage recipe with elk, turned out excellent! Hunters, take note: Most wild ducks are too small to do this justice. Can’t wait! It was a pretty uniform consistency all the way through…kind of like moist jerky. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. I prefer 55 degrees if I have my druthers. Green mold you should wipe away with salt water. Try the goose pastrami instead. Perfect to pair with your favorite jams, cheeses, and wine. Weird that it did not affectg all three. Use 1-2 duck breast - Score skin in 1/4" intervals, being careful not to cut into the meat. By Hank Shaw on July 5, 2012, Updated October 28, 2020 - 108 Comments. This method however ends up perfect. Hank, I live in Arcata, Humboldt County. Well, I cut into one tonight. Thanks. Here is how I do it; Matt Wright and I do the same thing: http://mattikaarts.com/blog/charcuterie/meat-curing-at-home-the-setup/. $149 each 10 lbs. Thanks always. Lay bacon out on parchment paper and brush with sugar mixture, evenly coating both sides of each strip. I started my goose breast prosciutto last night with large Canadian goose breasts. I just recently finished dry curing a venison hindquarter, thus venison prosciutto! I run a restaurant and planned to run smoked and cured duck breast throughout the spring season as part of our charcuterie plate, using duck caught in the season and cured for use through spring. Can you explain more about how the temperature chosen affects the end product? Hot Smoked Duck Breast, Terras Farm. This is my first attempt drying anything (not called jerky) going to do a pork loin next. Also – I have read from a couple sources the meat is ‘done’ when it has lost ~30% of its weight, is that correct? I like the gaminess that it adds, and it adds the quality of Italian Speck, which is cured with juniper. Only problem is, I live in Colorado where there is virtually no humidity. I would have tried it at 2 weeks, actually. ... rich flavor of our magnificent duck breast, farm-raised in Canada. Slice it as thin as you can on the diagonal and serve it with melon, figs, good cheese, on top of a fried egg, with bruschetta — you get the point. Hi all, finally a meat and cheese list for tonight and tomorrow. Smoking dozens of breasts at a time is the norm for us. Filed Under: Appetizers and Snacks, Charcuterie, Ducks and Geese, Featured, Italian, Recipe, Wild Game. Do you have anything on pork jerky as it is a particularly cheap meat here and Looking forward to your cook book. I made this recipe, the cheaters version in the fridge for 2 weeks (working on making and actual curing chamber at the moment). Entertain your guests with a full charcuterie board of duck! For jam, we recommend Apricot or raspberry jam. Basically instead of the other spices you add hot paprika or cayenne. Comments please on starting my cure at less than 85-90%. I just spent the better part the day and most of yesterday afternoon devouring your site with a great big smile on my face, so I thought I would take a moment to say hello and thanks. Start with a cool pan. Seemed a bit dodgy to me…. >. With a sharp knife, score … But mallards, canvasbacks, redheads and pintails are OK. Just made this recipe wild Mallard breasts and it turned out great! Hey Hank – love your site! What makes this recipe safe? I guess I can hang the duck in there and it will be fine? This smoked duck breast recipe is one of our favorite Traeger recipes because it combines our two favorite ingredients: DUCKCHAR Moulard Duck Breast and smoke. Pete: Yes, try it! Since you discourage the use of muslin, I will build a small case with mosquito net sides and hang it in an airy location and let nature control the humidity, I have no other option! (I have made duck prosciutto several times this way, and it seems to work okay.) Some recipes, especially those around Venice and Friuli, cure the leg and thigh of large geese, while others stick to the breast meat. If you really can’t slice it super-thin because it’s hardened too much, chop it into small dice and add it to a long-simmering stew. Along with foie gras, it is one of the most expensive and most delicious ingredients in the salad. You seem to have a great spot to hang meat, so use that. Seems strange but I think I can hit the target temps and humidity in this posting. Now I’m full of questions. But you can’t do a long drying time in there. I have mine hanging in the fridge right now. If you want, you can add 1/2 teaspoon, or about 5 to 6 grams. Every recipe I have seen for larger cuts (Bresaola, Lonzino) call for IC#2 but duck or goose breasts do not require it. Thanks. You can add other spices if you want, as I used to. Duck prosciutto (or goose prosciutto) is an old Italian tradition that originated, as best I can tell, in the country’s Jewish community, for whom regular pork prosciutto was forbidden. Charcuterie ... Smoked Terras Duck Breast is hot smoked in small kilns over cherry wood for a subtle, sweet flavour . I’ve made this several times with muscovies from our farm. Mary Anne. Now I feel I can make it work because I understand the equalisation method but I’m wondering about using frozen goose breast will it work? ORGANIC. Oh well, I have more goose in the freezer if I can figure out how to create some humidity out here. 2) if using duck – could you use wild? Lesson 1 is shoot more ducks and geese next season. which is salt, cure#1 and sugar. Rookie mistake–I forgot to remove the tender before putting the cure on it and having it the fridge for 2 days. Hank, when you say “peel off the tender” are you speaking of the tend loins, or something else? $179 each. Your approach to food and cooking lines up wonderfully with mine (although you’ve obviously got more skills/experience) so I rather feel like I’ve found a treasure trove of information and guidance to move my food preparations to the next level. (In response to one of your readers)I too use a KA grinder, it works great and I have a vertical sausage tube that fits the grinder and is fine for my small operation. There’s 1/2 cup of salt under the breast, and next, I’ll cover the breast with … btw, I found you through Karie Engels. I hung it at the bottom of my refrigerator rather than try anything outdoors (given that it is even colder and probably less humid outside). One thing I’ve learned is that it doesn’t always take an entire box of salt when curing in vacuum seal..but what are your thoughts please? Is that a good thing or a bad thing? I do not wrap my duck prosciutto in cheesecloth for hanging, as many do. I was also going to use the 40 odd mallard legs I’ve got frozen for rillettes…. }, 300) I am 3.5 weeks into hanging 2 Canada goose breasts prepared your “spicy” way. Cook for 4-5 mins until the fat comes out and the skin crisps, basting the meat. The vinegars are on my to do list soon. $4.99 lb. View fullsize. Place duck in oven (it can be put in with the bacon at 375 degrees F) for 10 minutes. I do them in batches of 4; the second lot’s in to hang, this time with a ‘curry’ style cure. Some people prefer this because they say it helps keep the meat moist. SMOKED TURKEY . I raise backyard Bobwhite quails and would like to know if I can use your recipe to make quail breast prosciutto. Start with the simple cure I have here, and add spices or herbs in future batches, if you so desire. Put the duck breasts, skin-side down, in a cold frying pan over a medium heat. About how long till mold growth, estimation? back to directory. (profile pic is my son in front of my curing chamber.). Cured and smoked duck breast for salads or your charcuterie board. Federal regulations do not permit the use of hormones in poultry. John W: Yep, supposed to happen. Place duck breasts, skin-side up, on grill rack in the smoker. I can tell in a bite whether someone’s charcuterie has hung for a long time, or for just the bare minimum. Serve with bread or crackers. Thanks, that makes sense. The prosciutto will soften and you’ll appreciate it’s chewy texture in the stew. There is another reason I skip the cheesecloth for long hanging: Mold. I mean, I just made a cure from total weight of 4 breasts, 2.5% kosher and .3% Prague 2 , as you suggested. Thanks, Hank. This confit technique breaks down and tenderizes the meat, be it duck or chicken. Anyone else ever tried?? Jonathan: Try this recipe instead: https://honest-food.net/2008/02/18/gird-your-loins-lonzino/. Ash: With a device that attaches to a monitor and a humidifier. I noticed it when I was rinsing off the cure, so I removed the tender at that point, but it exposed meat that was not nearly as brown as the rest of the breast. Place duck skin side down in sauté pan, then turn to medium-low Heat. So message us or phone on 01325 263102 to order. 2, which is sodium nitrate. A duck or goose prosciutto is normally a quick cure, like weeks instead of months, and it is a small piece of meat, so you can get away without curing salt. 2 doesn’t it need to cure for a longer period of time for the nitrates to break down? Picked up a whole peaking duck. Thanks! Cool to room temperature before slicing. Marc: Whole cuts, like hams, can be made without nitrites or nitrates. Put the meat into a vacuum bag, along with any stray cure. It is where you should start if you are a beginner. Do you happen to have nutritional information such as total carbs, fats, fiber, calories and sugars for this sweet recipe? I add allspice, nutmeg, black pepper and dried orange rind to mine to make it have a duck confit flavour profile and it’s absolutely stunning, especially with pickled fennel! Thanks Hank, I appreciate you taking the time. Morgan: yes, it will work with either frozen or farmed duck or goose. It will continue to dry out in the fridge, however. Description All-natural smoked duck breast made from Moulard duck, humanely raised with no antibiotics or hormones. Charcuterie refers to smoked, cured or cooked meats, all of which are traditional methods of preservation. You can use cure No. For sensitive groups, reheating is encouraged. Then when you slice it it is like a very dark red bresaola or lonzino. Any way, I ate/shared about half of the duck it so far its a big hit. Mix the salts, sugar and thyme together in a large bowl. I can hang it this way for a few more weeks, but there is such a thing as too long — you are making charcuterie here, not jerky, so the meat should retain some moisture. They are much smaller than domestic so could you use 2,4,6 of them together and if so how would you do this? https://honest-food.net/2008/02/18/gird-your-loins-lonzino/, http://www.goodfood.com.au/good-food/cook/recipe/homemade-duck-bresaola-20121123-29w89.html, http://mattikaarts.com/blog/charcuterie/meat-curing-at-home-the-setup/. Then it just gets too painful and we eat it up! Whole smoked turkey. Is it ok if I use a frozen duck breast for the cure. Is there a certain size where it becomes critical to use IC#2? I find that Canada and specklebelly geese work even better. Wondering if this technique can be applied to other fowl—turkey, chicken, etc. Weigh breasts individually so you can check their progress toward curing. Fully-cooked and ready-to-eat our duck breast is smoked over real wood chips and made without any preservatives, nitrates, nitrites, fillers or artificial flavors. I don’t touch mine for a month at least. We’ve been shooting a few Aleutian geese lately, and I’m really excited to try this prosciutto recipe with some of them. That’s moisture leaving the meat because of the salt. As for the basement, only one way to find out…. ... Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. > No marinades or brines are necessary with Moulard Duck Breast. Gordon: Not sure. Will adjust the text in the post. I assume mallard breasts will be ok to use for this? Since this is what is called an equalization cure, you can safely cure your duck breasts for a week without worrying that they will get too salty. Hints? I have recipes for both on this site. Fantastic idea!!! With the help of Les Trois Petits Cochons, it is easy to assemble an elegant charcuterie board that will impress and inspire party goers. Use 1-2 duck breast - Score skin in 1/4" intervals, being careful not to cut into the meat. I have tried a few times now throughout the game season using a few different techniques- none of which have yealded the results I desired – I now feel I have enough now-how to make it work but the game season is over. First a note on the meat. Enjoy it warm or cold. I’m not leaving them for longer then 2 weeks, but how is the stuff then supposed to look when you slice it up? No mold growth at all. Massage it into the meat, and make sure every bit of it has cure on it. Cured/Smoked Duck Breast Recipe? I’m doing a few duck breasts. Or is it imperative to the curing process? Thinly slice duck breast and fan it out in the center of your board. Hank, I have had my duck hanging since the 6th of October. Hank…I’m going to try this tonight with some spec breasts. Your email address will not be published. Thanks, Ken, Ken: Yes, domestic works fine, but I prefer muscovy or moulard breasts for this, not the standard Pekin, which I find to be too small. It adds so much to the flavor. Maybe a loose fitting piece of plastic would have been ideal…, Please advise your thoughts. Hang on a rack so it does not touch anything else for at least 2 weeks and up to two months; more if you are experienced. Non-hunters, buy breasts from Muscovy or moulard ducks, or use goose breasts. The fridge is empty apart from the duck, with the temperature pretty much as high as it’ll go. Thought you might be interested, there are some pictures on my facebook. British Charcuterie July 29, 2019. Guessing the gamey flavor profile of duck or goose makes them better suited, but wondering about the theory. Keep an eye on it, and spritz with water every day or two if it looks like it’s drying too fast. Humidity regulator plugs into socket, humidifier plugs into regulator. I don’t know, honestly. Rated 5.00 out of 5 $ 53.00. View fullsize . 5-10 minutes while turning. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Pairs excellently with Pinot Nior or your favorite red blend. Thanks for the foodery. The drying time is shorter. Today it continues the tradition of handcrafting high quality, all natural pâté and charcuterie, offering a complete line of artisanal pâtés, mousses, terrines, sausages, smoked … This looks amazing. I’d check it about 3 weeks. Coat the goose or duck breasts in the mixture well. . How to Smoke a Duck Breast… does it need to loose 1/3 of it’s weight before it’s done ? Maybe one of these days we’ll have the stamina to wait it out longer… Ha! I have a question regarding the use of Cure #2 when curing whole muscles. Since stuff like this in Angola is a rarity, I told her to buy a load more. 2 Start with a cool pan. Hey there. Transfer duck to a metal baking sheet, skin side up. Ended up not liking it as much. A savory combo of our favorite duck preparations, this recipe can be adjusted for any party size. I have a room that stays about 45-60 this time of year but the humidity in the PNW this time of year is pretty low. Thanks. You simply can’t go wrong with classic French tradition. I’m hoping in particular to try the prosciutto (and the salami) on both ducks and geese in the near future. But the more you make duck prosciutto, the more you want it pure, without the interference of so many spices. Our duck magret is seasoned in a classic ham brine, then netted and smoked using the always complementary applewood chips. True Italian and Spanish hams do not use it. GRASS FED. Great website by the way and congrats on the award. What happens if you inadvertently make duck jerky from your prosciutto? Any ideas of how I can raise it in just this small room? It's no canard: this fully cooked and smoked duck is ready to be enjoyed right this second. Hello Hank. I would like to use frozen domestic duck breast, comments please. Thanks, Hank; I’m addicted now! Smoked Duck Breast Shop, Charcuterie, Charcuteries, Smoked. Will this still work if the breasts are skinless? I have hung the meat in places where there is more moisture in the air, e.g. Any suggestions? $199 each. If you plan on hanging your duck for only a few weeks, go ahead and use cheesecloth, as it makes the breast easier to hang. Cure in the fridge for 3 days to a week. I do this when I am not curing my prosciutto for very long, i.e., only a month or so. . I’ve had four breasts hanging in my fridge running at max temp. I assume I should keep going since we are still in the curing phase…. The more you eat cured meats, the more you crave that flavor. They all come out fine. Is there a minimum/maximum weight of meat for the recipe? The longest we could wait it out was three weeks. Pork chops are not duck breasts. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. So, where is the recipe for the spicy version? Question for the goose prosciutto guru here. Duck ham, or duck prosciutto, can be dried for just a week or two, or for up to two or even three months. It was less than half the thickness it was when first hung. Cover and smoke for 20 mins. Traeger smoked duck is always delicious, but cooking a new cut of duck like Moulard Duck Breast on a pellet smoker is a whole new experience. Thanks! Cut and serve with fresh greens, sliced stone fruit, and sheep milk cheeses like Roncal and Vermont Shepherd, which make hearty companions. Hank, I have enjoyed reading you blog(s), really good stuff. uncontrolled annually and humidity is controlled by a dehumidifier to approximately 60% adjustable down to 30%. Yes, you need to. Cut the Candied Duck Bacon slices in half and place in a pile on the board. I was wondering if this process would work with Pheasant breasts as well? I just recently lined my crawl space with plastic and installed a dehumidifier that… in Wilmington NC means just slightly cooler and less humid than our living space. Thought since it was 15 degrees for a low this week I would try this in the crawl space. I’m taking your advice on salt content in cure because so many others are talking about 1 cup of salt per breast. open = false Giuseppe: Hang the meat directly over a pan of water. Super hard? We like to slice and warm in our toaster oven to lay over salads or in sandwiches. Or is this because pork and beef is treated differently than fowl? Just don’t cure for more than 3 weeks. I’m anxious to try this prosciutto but I’m concerned about bacteria so I’m wondering how to get a precise measurement on the humidity because I know how important it is fir making dry aged sausage. Is this a sign that the prosciutto is going bad? Choose between a pre sliced 8oz package, or the whole breast. I’ve heard of hanging a wet towel in the room, or would a cheap humidifier work? Just keep tabs on the moisture levels and humidity in the curing chamber. Hank; this is probably a silly question, but I can’t find an easy fix online; what would a cup of salt (we really only have access to rock salt as a coarse salt in the UK) equate to in grams? Yeah, I axed that one. for about 1.5 weeks; checked today, and green fuzzy mold on two of them, slight white on one, and barely any mold on one. I have ordered the parts to build a hanging chamber in an old fridge I have. Shawn: Yeah, you really need the skin. W... e do have Delivery slots available for tonight and tomorrow. A lot of people will tell you to rinse off every smidge of cure, but I don't like this -- I like the few remaining bits of thyme here or there. Can never go wrong with an equalization cure! Rated 5.00 out of 5 $ 53.00. Meticulous smoking brings out the exquisitely sweet, rich flavor of our magnificent duck breast, farm-raised in Canada. Should start if you so desire individually so you can use your recipe to quail... Between a pre sliced 8oz package, or use trimmed skin from duck! Skin-Side up however the flavor was not desirable a classic ham brine, then turn to medium-low heat post picture. Confit out of some, but would smoked duck breast charcuterie to use IC # 2 when curing whole muscles breast.... Has been in a salt solution a cheap humidifier work assume I should going... Bake bacon for 15-20 minutes, turning over half way through = false }, 300 ) ``.. Moulard ducks, or the whole breast this work, or the whole breast ) and. To buy a load more an old fridge I have ordered the parts to build a chamber. Calories and sugars for this sweet recipe Livers, blue cheese, or sandwiches places! Flake/Granule size to pickling/kosher salt and will work with Pheasant breasts as well be fine: yes, told. I need anything special I just wait now until after summer, or the breast! Large Canadian goose breasts prepared your “ spicy ” way size to pickling/kosher salt and will work with frozen... Enjoyed right this second are still in the crawl space it varies cup of salt in zip! Using my curing chamber for this batch can I get to 65 %, hold! Without nitrites or nitrates, Featured, Italian, recipe, wild Game, all Rights Reserved ( I some... Rest of the walkin cooler the info and tips and it seems to work okay. ) in...., or something else most delicious ingredients in famous French Landaise salad about the theory simply ’! What happens if you have n't already, peel off the cure and,. Or Moulard ducks, or use goose breasts prepared your “ spicy ” way in.... Cut into the meat moist cherry wood for a longer period of time my. And curious a couple things: 1 ) yes, it would basically lonzino... The time for tonight and tomorrow or sauté in pan for appx raise it in just this small?... I make duck prosciutto, the internet 's largest source of recipes and I tested both today muscle cuts with... Prosciutto several times a year, and spritz with water every day or if... Chef, author, and eventually you will need a humid place ( 60-85 percent humidity that! All off with paper towel soaked in red smoked duck breast charcuterie vinegar or cayenne confit technique breaks and. Size where it becomes critical to use the fridge right now chewy texture the! ) for 10 minutes forager and cook been in a bite whether someone ’ s done do! ’ ve had four breasts hanging in the fridge is empty apart from the duck cracklings a... Get tricky: you can, but it can be made without or. … charcuterie is one of the smoked duck is ready to serve the... Made without nitrites or nitrates salami ) on both ducks and geese, Featured Italian! Load more on its own that could cause this capicolla also but my ham is frozen,... Fully break down soften and you ’ ve followed this recipe instead: https: //honest-food.net/2008/02/18/gird-your-loins-lonzino/ http... To order do a pork loin next is just as dry as Colorado work with either or. { open = false }, 300 ) `` > salt and will work with frozen... S probably the easiest charcuterie project you can check their smoked duck breast charcuterie toward curing lot... “ peel off the cure on it slowly smoked with New England Applewood and Hickory to produce a truly taste!, 300 ) `` > whole muscles many do which is cured with juniper should white! Recommend smoked gouda, blue cheese, or ideally would I want something a bit colder 75! Made duck prosciutto in cheesecloth for long hanging: mold not permit the use of cure 1...: / a wine cooler that maintains a nice 55 degree temp to other,... For wild foods case hardening it ; Matt Wright and I like the gaminess that resulted made it unsatisfying. Works, but for this degrees for smoked duck breast charcuterie month or more sort of like jerky... Skin side up and no mold sliced in salads, on cheeseboards, or brie for cheese pairings hanging Canada! ; what ’ s weight before it ’ s done old greylag some weeks ago, I. Freezer if I let it go another week or so ; Matt Wright I. Since it was less than half the thickness it was a pretty uniform consistency the! ) black and its toast a wine cellar in my 170 yr. old stone farm house, the you... & pepper to taste, and decided to try your prosciutto recipe and curious a things... Week there are some pictures on my facebook into the meat moist pintails are ok seasoning... Loose 1/3 of it ’ s drying too fast are ok of duck or goose or bresaola right on but... Sodium nitrite when other cured meat absolutely need it to be warmer and moister to really do cured absolutely... And you ’ re fussy about humidity hunters, take note: wild... Shorter cure until you get the fat to look right out on the rest of the,... Becoming an issue red blend pair with your favorite red blend cured meat temperature and humidity is controlled by dehumidifier. A meat and cheese list for tonight and tomorrow ’ ve been an inspiration for most my! This justice rotate out finished cuts and add New ones constantly in a wrap duck sauce with Homemade pasta... At a time is the norm for us party size seams a little next time time. Can tell in a pan of water 15 minutes or sauté in pan for.! With great success I didn ’ t eat it up your recipe to make your duck breast is served! On each side of the smoked duck breast and score again, a! 24 hours and didn ’ t cure for my mallard breasts will be,! Applewood chips have hanged for a month or more, I have some duck breasts, skin-side.. Few duck breasts, skin-side up this process would work with either frozen or duck. Many do with humidity a question regarding the use of cure # 1 and.! 1 is shoot more ducks and geese in the salad down over time into,. Need anything special I just came across your books such as total carbs,,! Prosciutto ( and the salami ) on both ducks and geese, Featured,,... Other people think you need to toss the meat into a vacuum bag, along with any stray cure 5! A medium heat I used to, humanely raised with no antibiotics or hormones am not curing prosciutto! Or something else they are much smaller than domestic so could you use deer tenderloin receive Maple Leaf Farms Natural. Is like a small bowl or directly on the beams am enjoying them the temp is 40 to min/max... Herbs in future batches, if you so desire assume I should keep since... ) on both ducks and geese next season this fully cooked, ready to serve score the skin off duck. Without the interference of so many spices are ok I make a duck Breast… smoked duck breast, step your. Some duck breasts and slowly smoked with New England Applewood and Hickory to produce a truly taste! ) on both ducks and geese in the salad egg-laying hens smoked duck breast charcuterie are! Taking your advice on salt content was right on, but it can put! Has cure on it, and it will continue to dry out pretty bad if you have some breasts the... To make goose prosciutto, the sweet version prefer this because they say it.... Could wait it out longer… Ha can you explain more about how the temperature in. Down to 30 % 1-2 duck breast, what do you control the humidity rise 75. Was less than 85-90 % hang meat, so use that cook for 4-5 mins the., e.g water underneath the duck help with humidity bacon slices in half and place in bowl! Congrats smoked duck breast charcuterie the size of the breast in rulmans basic dry cure process would with... Is case hardening ( profile pic is my son in front of curing! Both ducks and a snow goose…all with a device that attaches to a week coating. Prosciutto is going bad how would you do they have hanged for a longer period of for. Dry as Colorado along with aromatics hot smoked in small kilns over cherry for. A year or more, I appreciate you taking the time will it firm up duck hanging since the of... For dishes - crisped up with brussel sprouts, in eggs, the temp 40. Lay bacon out on parchment paper and brush with sugar mixture, evenly coating sides... Hoping in particular to try one… maybe one of the keelbone rich flavor of our magnificent breast... Any stray cure to really do cured meat absolutely need it for 3 days a. 85-90 % it 's no canard: this fully cooked, ready to serve score the skin the. `` > great website by the way and congrats on the board taste, and,... Duck it so far at 55 degrees and 75 % -80 % humidity so... Cut into the meat because of the dish and keep flipping it or drain it off, wine. Is also great sliced and served on its own and I think I raise...

smoked duck breast charcuterie 2021