The big reveal. Wrapped up in the cheesecloth was something quite simple – duck breasts. I never thought much of curing meat myself – always assuming it was somehow a tedious and long process. But now I know better.
A few weeks back I came across a recipe that showed how easy it is to cure a duck breast and then hang it to dry for a few weeks and simply forget about it. So…my couple weeks are up and I went down to the cellar and collected the first packet, opened it up, brushed off most of the spices it had been rolled in, and cut off a slice. Delicious. Both the flavor of the fresh thyme and the duck come through prominently and though I haven’t tried it on a salad or a sandwich yet, I can easily imagine it being extremely tasty.
Definitely will be a repeat performance – with other spices, meats, etc.