Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A classic charcuterie technique used to make a classic dish: duck confit.
Better late than never, this is my blog for Charcutepalooza challenge #1 - Duck Prosciutto.
Tame the beast! Turducken, turkey stuffed with duck stuffed with chicken, let's face it, not something you want to make yourself. My alternative: Turducken sausages slow-smoked over mesquite. Get your grinders going folks! Neat video to go with.
For the first Charcutepalooza challenge, I decided on two different seasonings for my duck breast – Maple Sugar and Juniper Berry/Bay Leaf.
A traditional way to preserve dried meats.
Charcutepalooza- Round #1: Duck Prosciutto
Here is my take on January's Charcutepalooza challenge. Duck Prosciutto.
A recipe for preserved duck legs, adapted and condensed from The Zuni Cafe Cookbook's mammoth 6-page treatise.
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