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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-11-2013, 02:16 PM | #1 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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Duck Prosciutto
I had a couple of duck breasts (this is not the woodpile ) and decided to make proscuitto with them. The one the left is from a Pekin duck that I broke down for a different project and the one on the right from a Moulard that I ordered just to make the proscuitto.
Seasoned them both with a mix of pink salt (Instacure 1), bay leaves, thyme, juniper berries, black pepper, and garlic. Packed them in kosher salt one on top of the other with salt in between and into the fridge. The top one got covered after the pic. Gave them just over 24 hours then dug them out. Rinsed them under cold water and dried them off. Wrapped in cheese cloth and hung to dry for a week. The weather wasn't cooperative, so I moved them around to where ever seemed ideal at the time, in the basement, in the garage, when there was a nice breeze, I hung them in the window. After 8 days, the pekin breast felt ready. I weighed it and it had lost almost 30% of its original weight so I figured I was good to go. Slice thin and been eating on it for a couple of days now and adding it to various dishes as the urge hits. Last night, I fried some potatoes in duck fat and added some of the proscuitto. Topped with a (chicken) egg and was good to go. Trying to pace myself on it so I can do a side by side comparision between the Pekin and Moulard, but it is taking it's sweet time, hopefully 3 or 4 more days on it.
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04-11-2013, 02:23 PM | #2 |
Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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Wow....that looks great! I've heard Duck Fat is really good!
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04-11-2013, 02:26 PM | #3 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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That is beautiful! I think I've got to add that to the list.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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04-11-2013, 02:36 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nicely done, I envision you moving the duck around the house, people looking at you like your insane
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04-11-2013, 02:44 PM | #5 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Wow, that looks great. Gonna have to give it a go!
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04-11-2013, 02:54 PM | #6 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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Yeah, in most houses. In mine, it takes much more bizarre activity to get noticed.
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04-11-2013, 02:59 PM | #7 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Wow. That's so fancy it seems scary, but you're making it look pretty easy.
One question....After it's been cured and hung, is it safe to eat, or do you have to cook it?
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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04-11-2013, 03:16 PM | #8 | |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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Quote:
Ready to eat as you slice it......... I have found that as I slice some off to use, I eat an equal amount just standing there slicing. One for me, one for cooking, one for me, one for cooking. LOL
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04-11-2013, 03:33 PM | #9 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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As always....
Outstanding.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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04-11-2013, 03:57 PM | #10 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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AAhh, I see. Thanks for the info Joe. I'll have to check the market for duck boob next time I'm there. That looks pretty tasty. Might also raise my "class level" if I feed it to my friends. haha
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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04-11-2013, 04:21 PM | #11 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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Just be sure to tell them that it is extremely difficult.
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04-11-2013, 04:29 PM | #12 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Oh yea, you got it buddy. I'll tell 'em I slaved over it for nearly an eternity. ;)
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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04-11-2013, 06:26 PM | #13 |
Full Fledged Farker
Join Date: 04-13-12
Location: North West, GA
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Reminds me that I have some goose breasts in the freezer that need some love.
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04-11-2013, 06:26 PM | #14 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Yum Joe! Leave it to you to make something like this...looks danged tasty!
How bout some frog leg jerky next?
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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04-11-2013, 07:18 PM | #15 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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That looks really good. How would those be with some cold smoke as they dried??
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