For a few weeks, I have been curing a duck breast. I used the recipe from Tom Colicchio’s “The Craft of Cooking”. Since I couldn’t properly hang the duck in the refrigerator, it dangled from a chopstick that rested across a pitcher. It took up a lot of space, and refrigerator real estate is not cheap.

I unwrapped my duck ham yesterday. It barely resembled duck or ham – it looked like duck jerky. And I was too afraid to eat it. Into the trash it went. Such is the nature of experiments!


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