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Curing

Appears in
The Duck Cookbook
The Duck Cookbook

By James Peterson

Published 2003

  • About
WHILE CURING WAS ORIGINALLY DESIGNED to preserve foods in the days before refrigeration, it also brings out flavors that makes it worth doing even if it’s no longer important as a method for extending the life of perishable foods. Like pork, duck takes especially well to curing, and since duck is smaller, it can be cured much faster.

The simplest curing method consists of rubbing a duck breast with salt, pepper, and spices, wrapping it in a towel, and then hanging it in a cool place for two weeks. You can then slice it and serve it as though it were prosciutto. Duck can also be cured after it’s chopped to make salami, or it can be smoked and braised to make pastrami.

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