Consistency = Success

So today was duck curing day and i'm hoping these will be fully cured come opening night. Ducks are simple. There are a ton of different methods of curing them and i've done it a dozen times but never actually measured the amounts of ingredients i've used. I usually just mix enough confit salt with them and leave them for 7-10 days, rinse them and hang till dry. I always get a good product, but each times been different. 

So heres to consistency, which just happens to be one of the main reasons why restaurants stay in business. hmmm... First I started off with 10 Magret ducks. 7 of them got a regular cure. 2 got 

a dried cherry cure and the last one got a lavender cure. I've never done the cherry or lavender, but i've always thought about bringing some fruity floral notes to a proscuitto. 

           

Confit Salt     

250gr Kosher salt

50 gr Sugar, white fine

45 gr shallots, chopped fine

45 gr parsley, chopped fine

20 gr black pepper, ground

15 gr garlic, chopped fine

5 gr fresh thyme, chopped fine

6 bay leaves

Confit salt is a great thing to have in a kitchen at all times.

Heres what i did.... 

Duck prosciutto 

1 magret duck breast     

25 gr confit salt                                    

3 juniper berries                                

0.9 gr instacure #2

w/ Lavender

1 Magret duck breast

25 gr confit salt

1 gr dried lavender 

0.9 gr instacure #2

w/ Cherries 

1 magret duck breast

12 gr salt

3.5 gr sugar

1.6 gr black pepper

40 gr dried cherries 

0.9 gr instacure #2

Tomorrow i think i will take one of the seven regular duck prosciutto and up the juniper ante and throw in some orange zest. I'll check back in 7 days to see how they are coming along.