Friday, October 29, 2010
Carrying on from where we began our duck prosciutto adventure:
I dusted the salt off, rinsed them, patted them dry.
I got nervous when I checked Voer's duck prosciutto method again. They left their duck breasts in salt for 48 hours, not Charcuterie's stipulated 24.
Why? More liquid extraction?
And they say to check for 'doneness' by weighing the breasts, that they should lose about 20% of their weight. So please weigh in on how you arrived this method, which I trust implicitly, but was expecting to find in The Book. And didn't.
So I weighed, and each breast is exactly 1lb, which is bit creepy.Then I ground white and a little black pepper over them and added some juniper berries. I'm not used to white pepper.
The Frenchie, it is worth mentioning, is all fired up. He loves eating, but is less excited about cooking. Until The Book. Now he wants to make sausage. He keeps saying, What's next, and Maybe we should get a sausage machine. I think he may have found a food calling.
After wrapping: the recipe says 'a layer of muslin' but it ought to be more clear. One layer of muslin is very, very flimsy and quite indecent. My duck is swaddled in about 6. Yes! it can breathe! I think. See, totally insecure about raw meat. The Frenchie says don't worry. I look at him, like, have you forgotten who you're talking to?
The cat is merely curious and is not a thief, oddly, but two blue jays did visit, which is worrying. Maybe coincidence. The squirrel clutched its heart and beat a retreat.
That's what's next.