butchering and curing whole duck

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Import
Yield
1 Servings
MeasureIngredient
Whole duck,; about 5 pounds
3 tablespoons Kosher salt
1 tablespoon Freshly ground black pepper

Butcher the duck into 8 pieces, discarding the wings and reserving the fat.

Lay the duck portions, skin side down on a platter. Sprinkle the duck with kosher salt and black pepper. Cover the duck with plastic wrap and refrigerate for 12 hours. Remove the duck from the refrigerator and rinse the duck under cool water, rubbing off the salt and pepper. Pat the duck dry with paper towels.

Recipe By :ESSENCE OF EMERIL SHOW #EE2436 Posted to MC-Recipe Digest V1 #319 Date: Wed, 27 Nov 1996 09:16:25 -0500 From: Meg Antczak <meginny@...>

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