I‘m in a cooking hiatus. The title of this blog says it all – no postcall days= no creative cooking. So this isn’t exactly a recipe, not for the faint of heart, and definitely not for those who are fearful of dying from listeria.
The duck fat is almost all gone, but I still had the duck pieces left. As delicious as duck breast is, there aren’t that many creative ways of cooking it besides pan searing following finishing in the oven. So I decided to cure and age this baby for kicks.
It so happens I was on infectious disease rotation when I played with this raw/fermenting recipe. Needless to say my colleagues are not too impressed about the prospects of eating cured/uncooked/fermented meat. But what’s life without a little risk and gamble?
- duck breast
- spices (five spice, pepper etc)
- mix fine salt and spices
- cover duck breast and cure in the fridge for 24 hours
- rinse off salt
- cover in cheesecloth and hang in the fridge for 4 days until meat is firm but not dry
- enjoy at your own risk