Duck Salami

Preparation info

  • Makes

    four

    10- to 12 inch -long -thick salamis
    • Difficulty

      Easy

Appears in

The Duck Cookbook

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

Ingredients

Method