Charcutepalooza! Challenge accepted.

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.