Cerulean used to have a duck bacon appetizer and they’ve had duck bacon as a charcuterie item. Logan absolutely loved the duck bacon and asks about it every time we go to Cerulean. If you are reading this, then you know I’ve been making bacon at home for a few years now. Logan and I have been talking about making duck bacon at home for quite some time as well. For all the years that I’ve lived in Warsaw, I’ve never ventured up to the Maple Leaf Farms Store. Until this month. I went a little crazy… a couple duck down pillows, duck bacon wontons, rendered duck fat, duck bacon, and yes, two all natural ducks. I needed all natural in order to cure them (no commercial solutions or flavorings – just clean and frozen duck). A random Monday night seemed like as good a night as any to play with my newest foodstuffs.
This was similar to cutting up chicken only with thicker skin, more fat and a funny cartilage breast bone thingy… reminded me of a canoe bottom as I was envisioning the little critters floating on a lake before ending up on my cutting board.
The giblets went to Jack… he likes duck sushi. The other two didn’t care for it. The breasts, legs and wings were for me.
The breasts will go in a brine tonight to transform into bacon. Curing is to foodies as transubstantiation is to Catholics. Yes, I like bacon that much! The legs and wings got seasoned for confit. A little salt and thyme for the bed… I liked the flare from the track lighting…
Tomorrow I’ll smoke the bacon and cook the confit… stay tuned!