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dry aging duck

post #1 of 6
1/4/07 at 1:03pm
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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
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post #2 of 6
1/4/07 at 1:42pm
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..............
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post #3 of 6
1/4/07 at 2:30pm
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.
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post #4 of 6
1/4/07 at 4:57pm
This document is right on the money.
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post #5 of 6
1/4/07 at 6:45pm
Well look at that! Ya learn something new everyday! :)
I was thinking of Duck Bacon....
Thanks for that great link Myplace :bounce:
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post #6 of 6
1/4/07 at 8:07pm
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?)
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