{"id":2105,"date":"2020-12-29T08:02:29","date_gmt":"2020-12-29T08:02:29","guid":{"rendered":"https:\/\/ozone.me.uk\/wordpress\/?p=2105"},"modified":"2021-01-02T19:51:24","modified_gmt":"2021-01-02T19:51:24","slug":"easter-weekend-cured-duck","status":"publish","type":"post","link":"https:\/\/ozone.me.uk\/?p=2105","title":{"rendered":"Dry Cured Duck"},"content":{"rendered":"

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[First post May 2017]<\/strong>. Just about to start curing some duck filets. Starting with 2 filets of Duck, I am salting using Kosher salt (sticks better to the meat) and lots of spices of all sorts. The rub will be mostly pickling spices (coriander\/cloves\/mustard pepper) a few dried herbs, \u00a0black pepper and brown sugar.<\/p>\n

[update 1]<\/strong><\/span> May bank holiday weekend! About 10 days that the duck is in the fridge and in the muslin. Just got my meat slicer (my Xmas present from my wife), can’t wait to try the thin slices of meat with a glass of wine.<\/p>\n

[Jan 2021: update 3]<\/strong><\/span> I have made this several times but always been a bit disappointed that it is too salty once finished. So I recommend starting with filet in the salt only for 12 to 24 hours. Then rinse well ad pat dry with towel paper. Then rub with spices as you see fit. I like it “simple” with only once type of pepper or one set of herbs. The mixed spices tend to make it to overpowering versus the duck. Leave in the fridge for a few days, and then take into a well ventilated cool place. If you leave in the fridge only and for the whole curing period, the meat tends to pick-up some of the smells of the fridge. So I prefer to dry it outside in the garage in the “Garde Manger” I made.<\/p>\n

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Ingredients:<\/strong><\/em><\/span><\/p>\n