There's Duck in them thar Salt Hills

[thorngrove]

Made (or at least started the making of) today:

- Yoghurt
- Yoghurt Cheese (like awesome cream cheese)
- Duck Proscuitto*
- Confit de Canard*
- White Kimchee aka Baek Kimchi  (pickled tastiness without the afterburner of normal kimchee)

*both recipes from Micheal Ruhlman & Brian Polcyn's "Charcuterie: The Craft of Salting, Smoking and Curing"

Comments

[evildrakey]

wow... I'd love to see pictures as they cure and harden...

[thorngrove]

I will expound more on how successful it was - or wasn't - on the weekend. The confit went mostly swimmingly.

[cissa]

Yay for you! I've done the confit and it was GREAT, but have not yet tried the prosciutto. I'll look forward to hearing more!

[thorngrove]

It is nice confit, isn't it? The prosciutto turned out delicious too - definitely recommend that one!