As we are in the winter here in Australia, the temperatures are good for air curing meat (no higher than 15 C, or 60 F, during the day, and lows above freezing). Traditional pork prosciutto is hung and air cured for 10-12 months, a duration I’m not quite ready for! So, duck prosciutto! This recipe…
Tag: duck
Peking duck
Belinda made this for fathers day. We ate it so fast I forgot to take a picture of the finished product! But I did take a photo of Belinda and Madeleine ‘painting’ the ducks the day before! I’ll add the recipe later.
Day to Day Thoughts on Food 