Cured Duck

It’s been extremely busy around here lately. Last week was restaurant week in DC and we got crushed everyday. Now I am working overtime trying to catch up on my paperwork and everything else.

I realized I never shared the end results for our cured duck battle (see previous post). They both came out decent.

Mine didn’t pick up any of the smoke flavor but it tasted good. My cooks came out nice but the same thing happened, it didn’t pick up much of the flavors he was working with. So back to the drawing board on the curing of meats.


2 Responses to “Cured Duck”

  1. Next time you should try curing it the same way, however before you hang it you should just dust it with a bit of smoke powder. I have seen this technique used with other flavorings added to it (i.e. fennel powder).

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