Sunday, January 03, 2010
a good attempt, but no bacon
here is the last of that duck, the one that yielded a nice dinner of roasted duck breast, salted duck legs as well as the soup with sour mustard green.
this salt cured duck breast, or duck breast prosciutto as some call it, required a little bit of creativity to do in my small and cramped fridge. I found a few recipes online, and followed the general directions, but I think something was lost in my reading because the result was way too salty. It looks decent, but the salt overwhelms all other taste (I used a little coriander and black pepper).
I will probably not be able to eat this on its own, but I can use it to season vegetables or soups.