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Post by rivergirl on Oct 22, 2013 11:18:18 GMT
Just put 3 duck breasts into a salt rub, one is going to be for a duck ham, the second for Marcus's plum teriyaki and the third to hot smoke. I skinned the breasts , scored the fat , rubbed in a mixture of sea salt Tablespoon Sugar brown 5 juniper berries 3 allspice berries Piece of mace Peppercorns Small piece orange peel 5 coriander berries (all ground.) These are my choice of spices so I do change them. Wrapped up in cling film and in the fridge for 24 hours. Attachments:
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Post by umhloti on Oct 22, 2013 11:28:55 GMT
YOu caught my attention RG . sounds lovely. Please keep us updated and some photos
I Used a lot of mango palp with the duck and pheasants to keep it moist and wild . And coriander like you have above . Man I am so hungry now ;D
Did a lot of duck last weekend on the bbq when i did some game meat bbq for a Butcher friend at his butchery . Now is the time to experiment with game birds and venison.
You in UK or France now . Say the selection is good in France
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Post by rivergirl on Oct 22, 2013 17:14:25 GMT
Hi , I am in France at the moment , mmm mango pulp ? Do you just marinade in that?? I will post photos of t the results although when I rinse of the salts tomorrow the ham will be another 9 to 12 days in the making ! I love blackberry with duck and dislike the a l' orange!! But the mango sounds intriguing !
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Post by umhloti on Oct 22, 2013 18:48:58 GMT
Hi RG
No only brushed it on a few times to coat it . Keep it moist and not dry out . Particular the duck. Not mad about marinating game as it takes from the wildness sometimes al a natural with some herbs and fruits veg . If its good and hanged right
yours sounds lovely and looking forward to the photos ;D
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Post by rivergirl on Oct 22, 2013 20:52:21 GMT
Won't forget the photos  |
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Post by cannyfradock on Oct 22, 2013 21:19:26 GMT
Rivergirl
I'm lookig forward to the photos also.
Love the 3 different methods of using the duck. The duck ham really interests me as I've always wanted to have a go at curing my own home cured/streaky bacon......maybe soon?
Terry
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Post by rivergirl on Oct 22, 2013 22:03:39 GMT
When I lived in blighty I always made my own bacon as I cannot stand that stuff they sell in the supermarkets that is pumped full of water and nitrates. We get a lovely bacon ( poitrine) here. I used to loosely follow the river cottage recipe. Had a bash at lamb bacon a while ago but so looking forward to the duck!
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Post by Gaelceltic on Oct 22, 2013 22:27:25 GMT
Rivergirl that sounds brill. Am quite interested in the bacon myself, as it can be quite difficult to get here at times, and have friends that love it. (I'm a very odd vegetarian the does enjoy cooking meat for friends and family, but I do confess to wearing gloves when touching raw meat). Not saying that I will get round to doing it for a while, but will look for a recipe to try out next year, unless you can point me in the right direction......absolutely no rush.
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Post by rivergirl on Oct 24, 2013 12:21:29 GMT
I used the river cottage recipe from the meat cookery book.
To every kilo of coarse salt ( I use sea salt )
A few bay leaves ground
20 juniper berries crushed
200grams brown sugar
25 grams ground pepper
In a clean non metallic container put the bacon,brisket ,duck etc. and rub in this mix. If you are using a big slab of bacon cut into largish pieces. When the meat is well salted put into fridge . Keep the leftover salt mix . And every day drain off liquid and result. The bacon takes about 5 to 10 days depending on your taste. Duck breast 24 hours.
I mess with the spice mix and also add orange rind, mace , sometimes I also rub in honey before I smoke.
I will have aloof through because I am sure that I did a comparison between dry curing and brining with brisket.
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Post by rivergirl on Oct 24, 2013 12:29:03 GMT
Trying to show how much liquid came out of the three breasts. Attachments:
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Post by rivergirl on Oct 24, 2013 16:33:53 GMT
The one for the ham experiment has been wrapped and hung in the fridge. One is being marinaded in a gingery BBQ sauce and the third is loosely following Marcus's venison . Except that I am using morello cherry compote and I used tamari soya sauce in my teriyaki marinade . Looking forward to tomorrow as I love duck!!  Attachments:
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Post by Gaelceltic on Oct 25, 2013 0:58:30 GMT
Thanks so much Rivergirl, will add juniper berries to my get list in the UK. Think this will go down very well with my guinea pigs.
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Post by rivergirl on Oct 25, 2013 12:25:40 GMT
OMG this was stunning , it honestly did not need the brine but I thought I would. The cherry terriaki sauce is on my yummy list!! And the great thing is you could change the compotes to suit the meat or poultry that you are using. We completely pigged out because I served it with roasted Cajun spiced veg and potatoes cooked underneath the dripping fat  I am hoping that the ham will be ready for Wednesday when I have friends coming over. The BBQ sauce breast is maybe for a risotto tomorrow. Attachments:
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