RecipeMuncher

Finally. It has taken a while. The book said 1 week (the book that shall remain namless, Ruhlman). It has been closer to 5 to be honest. I posted a while back about the start of the duck prosciutto. I had decided that after the failure of the bresaola, I had to cure something. So, I chose to cure two different types of duck breasts. The first was a simple white pekin duck breast (well, two of them to be quite precise). The second was a moulard duck breast (often called magret). This comes from (...)