Recipe - Butchering And Curing Whole Duck

1 Whole duck,; about 5 pounds
3 tablespoon Kosher salt
1 tablespoon 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.
Recipe By :ESSENCE OF EMERIL SHOW #EE2436

Posted to MCRecipe Digest V1 #319

Date: Wed, 27 Nov 1996 09:16:25 0500

From: Meg Antczak meginny@frontiernet.net