Curing the Duck from The Cooking of South West France by Paula Wolfert
The amount of salt I suggest for 5 pounds of duck pieces, 3 tablespoons plus 1 teaspoon, corresponds to the traditionally used French formula of 22 grams, or 2 teaspoons, of coarse pure pickling or...
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Ingredients
- shallots
- kosher salt
- coarse pure pickling
- duck pieces
- herbs
- garlic
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