Duck Prosciutto
- Thread starter ironchef
- Start date
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Andy M.
Certified Pretend Chef
Duck is my favorite. I'll have one.
Ham Hock
Cook
How did you do the duck? With a brine or cure as with ham?
OP
OP
ironchef
Executive Chef
Ham Hock said:
Cured in the refer.
Ham Hock
Cook
Ive just recently got into the sausage and curing gig with meats. Got a real stuffer coming today and cannot wait!
Proscuitto is some seriously debated stuff. Authenticity seems to be the real pill in all of it.
I'm thinking about ordering me a ham from THAT region of Italy just so I know once and for all what it is means to taste authentic.
Proscuitto is some seriously debated stuff. Authenticity seems to be the real pill in all of it.
I'm thinking about ordering me a ham from THAT region of Italy just so I know once and for all what it is means to taste authentic.
nucleus
Cook
How long did you hold it in ... under a heat?
Must be fabulous delight! I am not sure if there is any local shop selling ducks over here. Maybe on a farm around local producers would do, some sell organic honey, must search around and try. If goes well will drop a line about. Thanks. Poultry is my No.1
Must be fabulous delight! I am not sure if there is any local shop selling ducks over here. Maybe on a farm around local producers would do, some sell organic honey, must search around and try. If goes well will drop a line about. Thanks. Poultry is my No.1
