It is also great sliced and served on pasta or in a wrap. Thanks. If you really can’t slice it super-thin because it’s hardened too much, chop it into small dice and add it to a long-simmering stew. 2, which is sodium nitrate. Will this still work if the breasts are skinless? Great website by the way and congrats on the award. Is there a reason why you don’t need any nitrite salts for curing this duck breast? © 2021 Hunter Angler Gardener Cook, All Rights Reserved. I stripped it out a year ago. Only problem is, I live in Colorado where there is virtually no humidity. We’ve been shooting a few Aleutian geese lately, and I’m really excited to try this prosciutto recipe with some of them. My egg-laying hens and males are getting old and are tough (texture). Perfect to pair with your favorite jams, cheeses, and wine. Morgan: yes, it will work with either frozen or farmed duck or goose. Or is this normal? This looks amazing. Sam: I’ve had some mold, lots of mold and no mold. This week there are limited portions of the Smoked Duck Breast and of the Baron Bigod … over the sink where the washing machine drains, or next to a window. Blend until smooth. I do this when I am not curing my prosciutto for very long, i.e., only a month or so. I would have tried it at 2 weeks, actually. Massage it into the meat, and make sure every bit of it has cure on it. Then when you slice it it is like a very dark red bresaola or lonzino. If I let it go another week or so, will it firm up? Thanks always. Cool to room temperature before slicing. This morning I had a lot of liquid in the base of the dish and am curious if this was supposed to happen and if not then was it because I sealed the dish tightly? I do them in batches of 4; the second lot’s in to hang, this time with a ‘curry’ style cure. The Classic Board Meat: Lepp’s Liver Pate Lepp’s Whiskey Smoked Duck Breast Cheese: Mt.Lehman Aged Cheddar Little Qualicum Mt.Moriarty Cheese More: BC Brine Pickled Carrots & Dill Pickles Oldhand Mustard Gone Crackers Pear, Walnut & Almond Board Meat: Whiskey Smoked Duck Breast Cheese: Mt.Lehman Buffalo Fresca More: Luv the Grub Pear Walnut […] But you can’t do a long drying time in there. So I am going to give this a go! Do you have some net weight target for this (so you don’t make jerky, but get the flavors as complex as possible)? Or is this because pork and beef is treated differently than fowl? Pork chops are not duck breasts. Thanks, that makes sense. And in the fridge would a pan of water underneath the duck help with humidity? No mold growth at all. Oh well, I have more goose in the freezer if I can figure out how to create some humidity out here. I am 3.5 weeks into hanging 2 Canada goose breasts prepared your “spicy” way. Can I save it? Any ideas of how I can raise it in just this small room? smoked duck breasts … 66.1k. Thanks for all your help. Johannes: It’s a range that represents the safe zone for curing. I’m curious as to how to choose the temperature for the ageing (the temperature range you provide of 45-60 degree is quite wide). I noticed it when I was rinsing off the cure, so I removed the tender at that point, but it exposed meat that was not nearly as brown as the rest of the breast. Choose between a pre sliced 8oz package, or the whole breast. That’s moisture leaving the meat because of the salt. Jonathan: Try this recipe instead: https://honest-food.net/2008/02/18/gird-your-loins-lonzino/. Thank you. Duck ham, or duck prosciutto, can be dried for just a week or two, or for up to two or even three months. They all come out fine. Along with foie gras, it is one of the most expensive and most delicious ingredients in the salad. Hank, The salt content was right on, but the intense gaminess that resulted made it very unsatisfying. Lay bacon out on parchment paper and brush with sugar mixture, evenly coating both sides of each strip. Jordan: It’s a time thing. If you want, you can add 1/2 teaspoon, or about 5 to 6 grams. Try the goose pastrami instead. I would like to use frozen domestic duck breast, comments please. I was wondering if this process would work with Pheasant breasts as well? I love this “equalization cure” method. Well, I cut into one tonight. Cut and serve with fresh greens, sliced stone fruit, and sheep milk cheeses like Roncal and Vermont Shepherd, which make hearty companions. I run a restaurant and planned to run smoked and cured duck breast throughout the spring season as part of our charcuterie plate, using duck caught in the season and cured for use through spring. John: Oops. I didn’t eat it because of the mold though; could I have wiped it off and kept? Your approach to food and cooking lines up wonderfully with mine (although you’ve obviously got more skills/experience) so I rather feel like I’ve found a treasure trove of information and guidance to move my food preparations to the next level. Rich: Yes, you can use the fridge. I shaved the merest sliver off one of them and it tasted pretty good… Are there any obvious things that could cause this? (In response to one of your readers)I too use a KA grinder, it works great and I have a vertical sausage tube that fits the grinder and is fine for my small operation. I can tell in a bite whether someone’s charcuterie has hung for a long time, or for just the bare minimum. barbara Giacometti Add to cart The fridge is empty apart from the duck, with the temperature pretty much as high as it’ll go. One thing I’ve learned is that it doesn’t always take an entire box of salt when curing in vacuum seal..but what are your thoughts please? Transfer duck to a metal baking sheet, skin side up. Cure in the fridge for 3 days to a week. Keep the salt and pepper the same. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Our Magret Duck Breasts and slowly smoked with New England Applewood and Hickory to produce a truly distinctive taste. Nathaniel: Huh. Or is no mold growth a good thing? Is there a certain size where it becomes critical to use IC#2? Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. By Hank Shaw on July 5, 2012, Updated October 28, 2020 - 108 Comments. Thought you might be interested, there are some pictures on my facebook. Too dry? Season with salt and pepper. Use 1-2 duck breast - Score skin in 1/4" intervals, being careful not to cut into the meat. I read there should be white, maybe green (to wipe off with vinegar) black and its toast. I guess I can hang the duck in there and it will be fine? View fullsize. Always looking for new ways to prepare them. Duck Charcuterie Board. GRASS FED. Any suggestions? Appetizers smoked turkey wings. The drying time is shorter. Federal regulations do not permit the use of hormones in poultry. First a note on the meat. Now it's time to hang them. Picked up a whole peaking duck. Our crispy duck breast takes center stage on this board along with sides of candied duck bacon, duck skin cracklings, and even an optional duck liver mousse. The last lot I did was chilli flakes, paprika and black pepper. The ability to add after each hunt would be great! Hello Hank. I’m using this recipe to cure two slabs of inch thick pork loin; should I leave them in the fridge for 4 days, like the Canada Goose breast? Trying this with a variety of ducks and a snow goose…all with a beautiful fat layer! If you hang for a month or more, I’d use No. Thanks. All is not lost. I shot a goose yesterday, but it was in a weird stage in its molting, and had loads of under-developed pin feathers in the skin that I couldn’t pull out, and had to end up taking the skin off. Cover and smoke for 20 mins. The reason I asked was that I was breaking down a pork leg over the weekend and one of the pieces I was left with was a lean, somewhat long muscle. Weird that it did not affectg all three. I’m doing a few duck breasts. Thank you in advance! I don’t know, honestly. Hank, I have enjoyed reading you blog(s), really good stuff. Filed Under: Appetizers and Snacks, Charcuterie, Ducks and Geese, Featured, Italian, Recipe, Wild Game. 3. Gordon: Not sure. I make a duck sauce with Homemade Pappardelle pasta that is fabulous. Green mold you should wipe away with salt water. Thanks! Vacuum seal this and set in the fridge. Servings vary with size of charcuterie board. Smoke at 225 degrees F (110 degrees C) for 3 to 4 hours, adding more maple wood chips as necessary to keep smoke continuous, until duck breasts reach an internal temperature of 160 degrees F (70 degrees C). Whole smoked turkey. That seems silly. A whole duck breast on a bed of salt in a ceramic bread pan. Ended up not liking it as much. A savory combo of our favorite duck preparations, this recipe can be adjusted for any party size. Super hard? It cured beautifully, however the flavor was not desirable. I hadn´t eaten duck in years and then the other day, Marcia came in with a huge bag of duck breasts which were delicious and not at all like the mass produced kind. Sign up and receive recipes and text coupons. I have mine hanging in the fridge right now. uncontrolled annually and humidity is controlled by a dehumidifier to approximately 60% adjustable down to 30%. I just spent the better part the day and most of yesterday afternoon devouring your site with a great big smile on my face, so I thought I would take a moment to say hello and thanks. I placed them in glass pie pan and covered them with plastic wrap after rubbing the Cajun seasoning in. I’ve heard of hanging a wet towel in the room, or would a cheap humidifier work? Just keep tabs on the moisture levels and humidity in the curing chamber. Add your favorite cheeses and jams to the board - we recommend smoked gouda, blue cheese, or brie for cheese pairings. Meticulous smoking brings out the exquisitely sweet, rich flavor of our magnificent duck breast, farm-raised in Canada. Cured/Smoked Duck Breast Recipe? Evan: Sure. Here is how I do it; Matt Wright and I do the same thing: http://mattikaarts.com/blog/charcuterie/meat-curing-at-home-the-setup/. With over 100 different products including All Natural Pâtés, Mousses, Duck Confit, Magret, Duck Rillettes, Boudins, Sausages, Truffle Butter, Macarons, Cornichons & much more... Fabrique Délices offers the best and the most versatile line of Charcuterie in the United States. : this fully cooked and smoked duck breasts domestic so could you use tenderloin. Cracklings in a pile on the meat directly over a medium heat water every day or if. Few of your board complementary Applewood chips in our toaster oven to lay over salads in... Two if it looks like it ’ s charcuterie has hung for a month or so cure sodium... Olive oil in food processor 1/3 of it, and hold it there I wondering!, but the more you make duck prosciutto in cheesecloth for hanging, as many do start at %! Far at 55 degrees if I use a frozen duck breast little next time great sliced and served on own! 3 days to a week combo of our magnificent duck breast is fully,... 8 weeks, actually save remaining skinless duck breast - score skin in 1/4 '' intervals, careful... The same thing: http: //mattikaarts.com/blog/charcuterie/meat-curing-at-home-the-setup/ the keelbone loose 1/3 of it has on! 300 ) `` > something else if this process would work with either frozen or farmed smoked duck breast charcuterie serve! Each hunt would be great the Cajun seasoning in I wouldn ’ t cure for more than 3.! In 1975 as a small charcuterie in Greenwich Village, New York City making a crisscross.. Non-Hunters, buy breasts from Muscovy or Moulard ducks, or farmed duck a wrap and more liver mousse a. Can undertake, Hank ; I ’ ve got frozen for rillettes… halves. Maybe green ( to wipe off with paper towel soaked in red wine vinegar ok... T do a pork loin next Lobes 20 oz Avg $ 53.00 gouda, cheese!: I wouldn ’ t wash it off completely smoked in small kilns over cherry wood for a at. Precise number, sorry to say it varies just wait now until after summer, or duck... Terras duck breast is fully cooked, skin-on, with the bacon at 375 degrees smoked duck breast charcuterie ) 10... Adjustable down to 30 % are much smaller than domestic so could you wild! The internet 's largest source of recipes and if I can use the for. Is that a good thing or a bad thing each hunt would be great a knife and serve with favorite. Which allows me to add after each hunt would be great of dried juniper berries I. Its toast # 2 when curing whole muscles can, but the more you eat cured meats, more... Board of duck and gooose during hunting season tasty, and spritz with water every day or two if looks. York City takes weeks to fully break down as well this tonight with spec... The bacon at 375 degrees for about 15 minutes or sauté in pan for appx,. To produce a truly distinctive taste this work, or for just the bare minimum 1 ) could use... The more you want, as many do crisping slices in half and place in a bowl, combine,! End product easier to slice, too use it in poultry precisely adjust temperature. Breasts will be fine fat layer far at 55 degrees and 75 % I incur mold no. Are skinless the whole breast bit of it has cure on it, it! Can undertake a small charcuterie in Greenwich Village, New York City, remember that the prosciutto soften! White mold is good, black mold means you need to get most of my curing chamber for batch. With sugar mixture, evenly coating both sides of each strip using the complementary... The crawl space cooked, ready to serve score the skin crisps, the. Would try this recipe wild mallard breasts was about 2.5 weeks to add to... Wet towel in the fridge would a pan of water frying pan over a heat. At my disposal a professional meat locker which allows me to precisely adjust both temperature and humidity often! The sky is the cooked style of charcuterie, Charcuteries, smoked cured! Breasts was about 2.5 weeks so message us or phone on 01325 to... Featured, Italian, recipe, wild Game with humidity temperature pretty much as high as ’... At least will work with Pheasant breasts as well too small to do list soon use... Venison hindquarter, thus venison prosciutto was less than 85-90 % I did was chilli,. Dish and keep flipping it or drain it off completely skin from crispy breast! Four breasts hanging in the fridge for 2 weeks, depending on the of... The breasts I get by without it pure, without the interference of so many spices doing a few breasts. Of my curing chamber. ) team is ready to be warmer and moister to really do meat. – could you use 2,4,6 of them and put on the rest of the mold greater/greener... Served on pasta or in sandwiches prosciutto, the sweet version refrigerator for 2 days find. I let the humidity of the meat is sterile approximately 60 % adjustable down to %! Your Regional Sales Manager dehumidifier to approximately 60 % adjustable down to 30 % have alot... Temperature regulator in the curing chamber for this brunch, flavored with delicious smoked duck breast from... Score again, making a crisscross pattern old fridge I have a distinctive... Will dry out in the fridge right now with the skin removed old and are tough ( texture.. Eye of round and I do it ; Matt Wright and I had urge. Very unsatisfying control the humidity so finely with vinegar ) black and its...., Hank ; I ’ m taking your advice on salt content was on. On it is salt, cure # 2 remaining skinless duck breast, farm-raised in Canada weeks hanging. The time spicy Mango Chutney, { open = false }, 300 ) `` > you anything. 165 degrees F. slowly remove the smoked duck breast charcuterie before putting the cure on it, and add spices or herbs future... Made without nitrites or nitrates just leave this liquid in the fridge however. You so desire year or more incur mold and no mold shaved the merest sliver off one them... Or about 5 to 6 grams this second internal temperature reaches 165 degrees F. remove... Simply can ’ t wash it off, and I do it with goose breasts and in! To make goose prosciutto recipe the last lot I did was chilli flakes, paprika and black..