Duck Proscuitto - January - Started on a Snow Day in Columbus, OH

Welcome to our year of Charcuterie!


January's Challenge - Duck Proscuitto

We are a group of Chef Instructors in the Midwest who haven't lost our desire to play with food!  We have joined a growing list of bloggers in a year long challenge known as "Charcutepalooza" . Participants prepare one recipe from Michael Ruhlman and Brian Polcyn's Book Charcuterie - The Craft of Salting, Smoking, and Curing per month for a year. We've been meaning to start a blog to showcase some of our crazy school antics, as well as our occasional creations, and Charcutapalooza gave us an excuse to get off our duffs and take some photos. 


I'll be taking home the breasts to hang in my wine fridge - that'll give them a steady 55 degree home for a week or so. See you when the cure is complete!

Above:  Chef Daineal Donovan, wrapping the salt cured duck breasts   
                                                                      
Below: Chef Marsha Ginsberg tying the cheesecloth