Butchering And Curing Whole Duck
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Butchering And Curing Whole Duck
  Duck  
Last updated 6/12/2012 1:11:27 AM. Recipe ID 38941. Report a problem with this recipe.
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      Title: Butchering and curing whole duck
 Categories: New, Text, Import
      Yield: 1 Servings
 
      1    Whole duck,; about 5 pounds
      3 tb Kosher salt
      1 tb Freshly ground black pepper
 
  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. 




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Recipe ID 38941 (Apr 03, 2005)

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