and I bet you’re jealous. I also have a duck breast curing for proscuitto, which should be done by Sunday, while the bacon should be finished a week from today, after I rinse it, remove the skin and smoke it.
It’s difficult for me to say which I’m most excited about, because I’ve spent the past couple of days doing all kinds of cool shit. Yesterday I bought a duck and confited the legs which we ate tonight. Obviously, I am curing one of those breasts; the other I froze.
I roasted the carcass, neck and heart and made stock overnight. When I woke up today I rehydrated some currants in port, burned off the alcohol and reduced, then added the liquid to the duck stock and reduced down to a jus which tastes outstanding (I now have beef, port and mushroom jus as well as the duck and currant jus at home, surely another reason you’re jealous).
Anyway, here’s some photographs of what I’ve been up to the last couple of days: