[maguire1]

does any one know how or heard of air drying duck breast. i imagine salting it first then hanging it cheesecloth or something like that. does anyone have a recipie or has even heard of this.
thanks

[Myplaceoryours]

While I have dry aged beef and venison, I've never tried it with duck.
Here's what I believe is a fairly comprehensive document that might interest you:

http://www.wildeats.com/journal/?p=17

Good luck..............

[kuan]

Basically you cure it in a mixture of kosher salt and herbs for 24 hours, then you wrap it in cheesecloth and hang it up to dry in a cool and dry place for a coupla weeks.

[cape chef]

Originally Posted by Myplaceoryours

While I have dry aged beef and venison, I've never tried it with duck.
Here's what I believe is a fairly comprehensive document that might interest you:

http://www.wildeats.com/journal/?p=17

Good luck..............

This document is right on the money.

[chrose]

Originally Posted by Myplaceoryours

Here's what I believe is a fairly comprehensive document that might interest you:

http://www.wildeats.com/journal/?p=17

Good luck..............

Well look at that! Ya learn something new everyday!
I was thinking of Duck Bacon....
Thanks for that great link Myplace

[castironchef]

My Boy Scout Troop's favorite backpacking meal is based upon dried, salted duck legs, which are available around here in a few Chinese (Cantonese, to be specific) markets.

They're basically duck ham. Being dried and vacuum packed, they're lightweight and shelf-stable.

They're also delicious after about 20 mins. rehydration in water water.

(The whole dish is Duck Leg & Wild Mushroom Risotto. Not bad for a bunch of kids, eh?)