It is almost time to start 2011. Turns out 2011 will be the Year of Charcuterie. Who knew?
Charcutepalooza to be exact. And I'm in. This is the motivation I have been needing. I hope this is like having a personal charuterie trainer cheering me on to start the next cure.
First up, duck breast prosciutto. I have seen some nice duck at the Asian market on Central. I don't remember what breed though. My original plan, that I have procrastinated over a year on, was to buy 2 ducks. Once broken down, I'd have 2 breasts for duck breast prosciutto, 2 breasts for cooking (probably on a grill), 4 legs and 4 thighs for confit, some fat for the confit, and some bones for a duck stock. And have I done it? No. Haven't even come close. But I've agreed to do this and now there is a deadline.
I'll be traveling for Christmas and then again for New Years so the cure will have to be scheduled around those trips. But this is freakin' awesome. I feel like a kid with charcuterie homework. At least it isn't a diarama in a shoe box. My duck breast prosciutto project is due on the 15th of January. It's on, baby. Please join me (and hopefully a lot of others) in this year long pursuit of cured meat.