Name: Butchering and Curing Whole Duck
Ingredients: 1 Whole duck,; about 5 pounds; 3 tb Kosher salt; 1 tb Freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
		New, Text, Import	1	Servings

INGREDIENTS

1		Whole duck,; about 5 pounds
3	tb	Kosher salt
1	tb	Freshly ground black pepper

INSTRUCTIONS

Butcher the duck into 8 pieces, discarding the wings and reserving the fat.
Lay the duck portions, skin side down on a platter. Sprinkle the duck with
kosher salt and black pepper. Cover the duck with plastic wrap and
refrigerate for 12 hours. Remove the duck from the refrigerator and rinse
the duck under cool water, rubbing off the salt and pepper. Pat the duck
dry with paper towels.
Recipe By     :ESSENCE OF EMERIL SHOW #EE2436
Posted to MC-Recipe Digest V1 #319
Date: Wed, 27 Nov 1996 09:16:25 -0500
From: Meg Antczak <meginny@frontiernet.net>

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