The Frenchie gave me a book. Not any book; a book I've been drooling over, but hadn't even mentioned to him: Charcuterie, by Michael Ruhlman and Brian Poleyn. Arcadia and jvdh have been cooking their way through it, it seems, over on Voer, and their duck prosciutto- and pancetta-making has had me salivating.
For more about the big red X see the comments!
Now, as I write, two duck breasts (from Union Market on Court) are tucked up into their salt bed in the fridge. Tomorrow they will be washed, spiced, wrapped in cheesecloth and hung cunningly on the terrace to cure for a week.
We also visited Los Paisanos on Smith and brought a honking great porterhouse and tub of DUCK FAT back. We're not getting any younger so we might as well live it up. I'm roasting potatoes in the duck fat. One of the younger butchers (Pedro and Mike were not there) asked us how we liked the batch of boerewors they made, we said great, but we'll be back with the recalibrated spice mix.