It’s been 24 hours since I broke down my duck and salted the breast for proscuitto. It’s time clean it, dry it, wrap it, tie it and hang it. This is one of those times I miss my dad (more than other times) – that man was an idiot savant with ropes and cords, there was nothing he couldn’t lash, secure, bind and make beg for mercy. Me, I’m not so good with knots and ropes. So I checked my volumes of books (no luck), but found a good video on how to tie a roast HERE.
Here’s my pictorial on step 2 of the process:
Here's the breast coming out of the salt. I was amazed at how much water the salt had pulled out - about 22 grams by my later weighing. After pulling it from the salt, rinse well and pat dry.
Here's the breast, rinsed and dried. You can see how I scored the skin to let the salt through. You can also tell this was a fairly lean duck - many of them have skin on the breast approaching an inch thick.
Here's the carcass side of the breast. You can see how the salt has darkened the flesh, and its consistency is more rubbery.
A salted breast, some cheesecloth and a length of kitchen twine. This is all the technology needed for a miraculous transformation over the next week.
Here we are wrapped like a mummy and ready for twine.
Trussed up like a duck.
Hung in my special place in the garage (the broom rack). There is a paper in the loop with the weight on it (447 g all wrapped and tied). It will be done in about 7 days, when the weight is reduced by about 30% (so our goal is 315 grams: 439 dry weight * 0.7 = 307, plus 8 grams for cheesecloth and twine: 447 g wrapped - 439 g unwrapped = 8 g of cloth and twine)
Update in about one week!