I finally got the chance to check out the Fatted Calf in Hayes Valley over the weekend. They’ve got plenty of weird stuff that is right up my alley, but I went for the Liberty Farms’ duck breast with an easy curing project in mind – duck prosciutto.
I’m adapting Ruhlman‘s recipe from Charcuterie which involves a straight salt cure overnight then a week or so to air dry. My girlfriend refused to let me hang it in her closet, so I’ll need to find a nice cool spot in the new apartment for it to cure. Depending on how it turns out, I might smoke it after to make it my version of a duck speck.
