{"id":1099,"date":"2011-03-20T11:21:09","date_gmt":"2011-03-20T15:21:09","guid":{"rendered":"http:\/\/chuckzumbrun.net\/?p=1099"},"modified":"2011-03-20T11:21:09","modified_gmt":"2011-03-20T15:21:09","slug":"duck-duck","status":"publish","type":"post","link":"https:\/\/chuckzumbrun.net\/?p=1099","title":{"rendered":"Duck, Duck"},"content":{"rendered":"<p>Last year we got a case of frozen duck breasts from the Maple Leaf Farms company store over north of Warsaw.  They&#8217;re in packages of four.  Last night Debbie and I had seared duck breast with fig sauce, quite tasty, but now we have two more duck breasts to do something with.<\/p>\n<p>I looked around the Internet for ideas and came across recipes for curing duck breast to make duck prosciutto.   An intriguing idea, but I wasn&#8217;t sure I&#8217;d eat duck that has sat in salt and then hung in the open air to dry based on some unvetted blog postings.  I searched a little more and found an article by Michael Ruhlman, author of Charcuterie, about curing duck breast in this fashion.  That&#8217;s good enough for me!  My salt cured duck breast is underway!<\/p>\n<p>The curing mix.<\/p>\n<figure id=\"attachment_1100\" aria-describedby=\"caption-attachment-1100\" style=\"width: 150px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/chuckzumbrun.net\/wp-content\/uploads\/2011\/03\/Picture-001.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/chuckzumbrun.net\/wp-content\/uploads\/2011\/03\/Picture-001-150x150.jpg\" alt=\"\" title=\"Picture 001\" width=\"150\" height=\"150\" class=\"size-thumbnail wp-image-1100\" \/><\/a><figcaption id=\"caption-attachment-1100\" class=\"wp-caption-text\">Curing mix<\/figcaption><\/figure>\n<p>It&#8217;s just a pound of kosher salt and a quarter pound of brown sugar stirred together.<\/p>\n<p>The raw duck breasts, rinsed and dried.<\/p>\n<figure id=\"attachment_1101\" aria-describedby=\"caption-attachment-1101\" style=\"width: 150px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/chuckzumbrun.net\/wp-content\/uploads\/2011\/03\/Picture-002.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/chuckzumbrun.net\/wp-content\/uploads\/2011\/03\/Picture-002-150x150.jpg\" alt=\"\" title=\"Picture 002\" width=\"150\" height=\"150\" class=\"size-thumbnail wp-image-1101\" \/><\/a><figcaption id=\"caption-attachment-1101\" class=\"wp-caption-text\">Raw Duck<\/figcaption><\/figure>\n<p>All to do now is rub them with the salt and sugar mix to ensure they&#8217;re thoroughly coated, and then put them in a dish and cover them with the curing mix.<\/p>\n<figure id=\"attachment_1102\" aria-describedby=\"caption-attachment-1102\" style=\"width: 150px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/chuckzumbrun.net\/wp-content\/uploads\/2011\/03\/Picture-004.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/chuckzumbrun.net\/wp-content\/uploads\/2011\/03\/Picture-004-150x150.jpg\" alt=\"\" title=\"Picture 004\" width=\"150\" height=\"150\" class=\"size-thumbnail wp-image-1102\" \/><\/a><figcaption id=\"caption-attachment-1102\" class=\"wp-caption-text\">Curing Duck<\/figcaption><\/figure>\n<p>Now they go into the fridge for a day or two, then I&#8217;ll rinse the salt off and hang them to dry in the basement.  They&#8217;ll hang 7-10 days and then be ready to eat!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last year we got a case of frozen duck breasts [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1099","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/1099","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1099"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/1099\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1099"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1099"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1099"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}