Serious eats is doing a month of duck recipes and techniques and they just posted an article on dry aging duck. Interesting stuff. I just asked if you can adapt this to the UMAI style bags but I expect a "dunno" answer.
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I think aged duck is big in France, maybe...I can't remember, but I have heard of it. -
You should at least take a quack at it...
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Be sure to poke the skin to get all the duck quack out of it.
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I'd say you guys quack me up but...Attached FilesComment
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My brother-in-law made a duck prosciutto around Christmas time. I don't know where he got the technique/recipe, but it was only cured in salt and dried in his refrigerator for a week or so. It was awful. So salty and sliced too thick, so it was chewy as well. I could hardly get it down. His fiance said "it's a little salty but I like it" as I was chewing. I agreed and quickly left the room before my face went into full wince mode.Comment
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Yeah duck is too thin to cure in salt and not desalinate. I've done duck prosciutto and it's tasty if done right but you can't just treat it like a large green ham that you cover in salt and let hang. In relation to salt, its like making corned beef. If you don't desalinate that it's way too salty (assuming you use a dry cure here).
HUh... Ruhlman's recipe doesn't desalinate...
Note that he only cures it for 24 hours though.Last edited by rickgregory; January 22, 2020, 11:17 AM.
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You have to watch an old made for TV series (Shogun), and watch them just hang them outside to dry them out. (Not recommended)
Since ducks are waterproof, you have to hang them feet up to drain the fluids out of them
Best regards,
Jim
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