WasabiBratwurst » Duck

Home Curing Duck Prosciutto

Fumi — Sat, 04 Jun 2011 22:53:30 +0000

I have read through Michael Ruhlman and Brian Polcyn's book Charcuterie several times and have been dying to do some curing of my own! However, the one recurring obstacle seems to be lack of space, so duck breast seemed to be the simplest for my first dry curing attempt. Not only is the small size ideal considering [...]

Rendering Duck Fat

Fumi — Fri, 25 Dec 2009 21:37:57 +0000

Many of you loyal readers who do not have direct contact with me probably have abandoned and written off WasabiBratwurst as another blogging failure. Well we are still here ticking, chopping, slicing, cooking and eating away but have neglected to share those pleasurable experiences with you. I will get in to why it's been difficult to [...]