Duck (goose) dry-cured

Cut the poultry carcass in half lengthwise, rub with salt and place in a spacious container in a cold place for salting for 5-7 days. Periodically turn over and water the parts with the released brine, which are not constantly in the brine. After salting, we hang the half-carcasses by the upper part, making loops of linen twine. We dry at a temperature not exceeding 10 degrees Celsius, providing ventilation. After 20 days of drying, apply an alcohol-based coating with or without spices and continue drying. Product readiness in 60 days from the beginning of drying.
The best taste and aroma are obtained from a matured product – more than three months. With prolonged exposure, subcutaneous fat becomes transparent, acquires a piquant aroma. The skin of a fat dried duck can be used to add to soups, pilaf. Mulard and goose have a thinner layer of fat under the skin, it is better to use them for slicing.

COMPOSITION:

• Duck (goose) half carcasses;
• Coarse salt + nitrite salt 50/50 – 30 g / kg;
• “Orient” extract – 0.5 g / kg

Spice mixture for rubbing:

• Basil / Oregano;
• Ground fenugreek;
• Marjoram;
• White Port or Plum Ratafia