Well, I messed it all up again.
I was reading Ruhlman & Polcyn's book on the train ride home the other day (month) and I thought, "why not?".
Sounds pretty simple to make duck breast prosciutto.
I have a good relationship with our broadliner rep so, free duck breasts! :)
I buried the breasts in kosher salt for 24 hours. The next step would be to rinse them, cover with cheesecloth, and air-dry for a week.
Typical me, I didn't have the foresight to acquire an appropriate area to air dry the breasts.
And then the heat of the summer finally came (we're having a late summer).
I scouted all over, but even the friend's garage was too hot to hang. I wasn't thinking when I started.
So I was in a holding pattern for a week looking for a place to hang it all. I had rinsed the breasts and wrapped tightly in plastic, wrapped again, and refrigerated in a plastic container with lid. This sat for well over a week while I was looking at wine coolers on craigslist and generally forgetting about that project in the back of my fridge.
Last Monday I took the breasts out of plastic, wrapped them in a little cheesecloth, and placed them on a wire rack inside my refrigerator. I know this is the wrong way to do it, but I didn't know what else to do. I wasn't going to commit to a wine cooler for that price at that time, so...
So, anyway, my question is:
Can I safely eat this duck? The salting time was 24 hours. Is that what makes it safe to eat? I really don't want to ask the DoH.