Name: Duck Salami
Yield: Makes four 10- to 12-inch-long, 2-inch-thick salamis
Ingredients: 2½ tablespoons noniodized salt, or more as needed; 2 tablespoons corn syrup solids (optional); 3½ feet of beef middle casings, rinsed and desalted as described; 4 pounds duck meat taken from the legs or breasts (about 14 legs if you’re using legs alone; about 18 breasts if using breasts alone); 1 teaspoon Prague powder No. 2; ½ teaspoon ground ginger; 1¼ pounds fatback, rind removed, cut into ½-inch cubes (1½ cups) and frozen; 1 cup soy protein concentrate; 2 large cloves garlic, chopped fine and crushed to a paste with the side of a chefs’ knife; 1 tablespoon olive oil; 1½ tablespoons powdered dextrose; 1 cup ice water; 2 tablespoons peppercorns, crushed under a heavy saucepan; 1½ tablespoons freshly ground black pepper

Preparation info

Makes
four
10- to 12 inch -long -thick salamis

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

In brief, a salami is a sausage that’s been hung to dry and develop flavor. Theoretically at least, you could just hang your sausages in a cool place for 3 months and end up with salami. I, however, have played it safe and followed the advice in a recipe that came with my sausage maker to use something called “Prague powder,” essentially a mixture of salt and potassium nitrate or potassium nitrite that the French call sel rose. I used to think that I could leave this out, assuming wr