Challenge #1 – Duck Prosciutto

The moment of truth has arrived at last. The Brome Lake duck breasts are now ready to be prosciutto-ized!

For those of you that don’t know, Brome Lake Ducks is located in Knowlton, Quebec, in the Eastern Townships and they grow the best ducks in Canada. They have a ton of great duck products and you can be sure that if you see the Brome Lake logo on anything duck that it is amazing! (That’s my product plug for the day.)

Snuggled into a Bed of Salt

Next day out of the salt and ready for some bondage fun!

Ready for Anything

That's a Wrap!

Just Hangin' Around

 

We will get back to you in approximately a week once the duck is ready.

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Charcutepalooza – The Year of Meat

In previous posts I have mentioned my goal to make real pickle-brined pea meal bacon. This charcuterie itch obviously is spreading quickly because not a week later I received a birthday gift that included the book Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman as well as all of the ingredients for making duck prosciutto from my sister and brother-in-law. They also gave themselves the same gift.

My new bible

 

In the card there was a link to two food blogs, Mrs. Wheelbarrow and The Yummy Mummy, which have jointly created Charcutepalooza – The Year of Meat. (Twitter hashtag #charcutepalooza) The object being to learn, in a community, the art of charcuterie by undertaking one charcuterie challenge a month for the entire year. The first challenge is duck prosciutto, of course! 

The duck breasts are now thawing and we will keep you posted as we progress.