Good day all,
Got the art of charcuterie yesterday. Been going through it and there are a quite a few recipes on duck, a favorite of mine.
I have a couple other books that have cured duck breat recipes and was wondering if any of you have done some?
I also have a duck hunting friend who shares and makes sure I don't get divers. The breasts are a great deal leaner (and smaller) than farm raised. I assume they are interchangable?
Jim