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smoked Duck pastrami |
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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Posted: 01 May 2013 at 05:45 |
A Month ago I made goose pastrami that was great:
http://foodsoftheworld.activeboards.net/topic3409.html It is a big problem to find goose in south Africa so i try to do the same with a duck breast exactly as with the goose .it turned out even better and softer. Here are some photos. One i did not smoked and it is curing next to the goose one. Thanks |
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Ahron
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Ahron, that looks incredible ~ I was telling the Beautiful Mrs. Tas the other day that I might ahve to actually try duck hunting this year, so that I can try making this.
Great job on some beautiful charcuterie that really must be delicious ~ I can't wait to see how the "air-cured" one turns out!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ahron and Tas,
Spectacular Ahron ! Great idea Tas ... Duck hunting ... Ahron´s charcuterie of duck is absolutely amazing ... Also; a nice young freshly hunted duckling for the magrets ( breasts ) too for the oven ... with that Cherry Glaze ... MCD. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Ahron....that LOOKS AMAZING!
I love duck charcuterie, and yours looks to be done as good as anything I've ever had...really fine job! In my opinion a few various Duck cured items are the only thing, so far, that I've had that could compare with Iberico Belotta Jamon with flavor, texture and oils... well done! |
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Enjoy The Food!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Wow! I can't believe I missed this thread.
That looks wonderful Ahron.
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