So I’m hopelessly behind on the Charcutepalooza challenge. I accept that. I will not finish all 12 challenges this year. My goal, then, is to make the challenges I do complete worthwhile.
The duck prosciutto challenge is now in the rear-view mirror, and I can say without a doubt it was a smashing success. The curing took a bit longer than expected – 2 weeks instead of one to achieve the 30% weight loss desired – but the result was so worthwhile. The prosciutto is slightly salty, but not so much that its “duckness” is lost. It has a smooth, almost creamy texture. We ate a little tonight with some beautiful cheese from the Hillsborough Cheese Co., and some nice wines. Fabulous.
With this one behind me, I’m looking forward to starting on one of the newer challenges.
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:
Update in about one week!