Cured Duck Breast
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- Опубліковано 11 вер 2014
- James Beard Award winning Chef Tony Maws of Craigie on Main teaches you how to cure your own savory duck breast with just a few ingredients. The preparation is easy. Waiting 7-10 days to dig in is the hard part. Every time you look in the refrigerator, there it'll be, tempting and taunting you to "wait just a little while longer." But the wait is worth it!
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Chef in the background at 1:10 looks down the kitchen like "who the hell are you talking to?" 🤣
Its been hard for me to find duck sometimes but Ive made 4 of these over the last year! Thanks
I learned a good recipie thank to your explaination
Thank you!
For my part. I would wash the salt off. Dry the fillets and then rub the vinegar and wine, I can't see that it would change anything. As long as you dry the water very well straight away......
I think I'm gonna try this. I've been wanting to try something other than pan frying duck...which I love. But this seems easy and delicious. Any suggestions on additional spices other than peppercorn?
orange peel. or you can go corianderseeds with all spice.
Another great way to enjoy duck! btw - Banyuls is in the southeast of France. ;-)
D'Artagon adds celery seed powder to make their duck bacon.
😋😋😋
What is the uzbush recipe?
So, my duck breast hung in the fridge for a week. And then another week. And now it's been in there for about 6 months. It doesn't smell or anything- is it okay to eat?
Most likely. Like cheese, trim off any mold or mildew. The interior is probably delicious.
How do I store this once it's cured? Can I just wrap in plastic wrap?
yes that would be fine
I did two rather large breasts and after 10 days they are barely lost 10 percent of their weight. I left the for two weeks and they lost about 18 percent of their moisture. It came out pretty beautiful but the inside looked a little raw... It smelled fine and I ate them no problem. Anything I am doing wrong?
The bigger the meat you cure, it needs more time. Here, in Hungary, we also curing pig's thighs, that weights like 10-15kg per tigh. For curing a meat this big, we need like 3-4 months. If a pig is slaughtered before christmas (it's better to do this during winter, because there is no insects and the cold is also play a big role), the cured thigh is edible for the easter's feast.
A larger duck's breast might need more than 2 weeks. I don't think that leaving it curing for a month would ruin it.
Thank you for the recipe. How much weight (in %) should the duck lose to be ready?
usually it's around 30%
Says he doesn't rinse salt off because doesn't want to add moisture, then proceeds to add wine & vinegar. Sure a rinse and pat dry would be fine?
Knowing he is going to add wine and vinegar, he probably doesn't want to add more unnecessary moisture? Plus the wine will evaporate quickly and the vinegar helps with tenderizing the meat.
Why add moisture then wine and vinegar? Wake up.
followed the recipe exactly, except left it in the fridge for about 15 days. ended up being way too salty. what went wrong?
Nikki Ghorpade you answered your own question. You left it in the fridge for more than 7x the recipe. RIP duck breast
You left it in salt for 15 days?