Butchering and Curing Whole Duck Recipe

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Submitted by administrator, 1340 days 7 hours ago.

yield : 1 Servings

ingridients :

1		Whole duck,; about 5 pounds
3	tb	Kosher salt
1	tb	Freshly ground black pepper

directions :

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[at]frontiernet.net>

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