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I love duck! Lets be honest it is such a great meat and can be used with lots of dishes.
When we think about duck, one of the key recipes that comes to mind is Duck L’ORANGE, which is pretty much a fancy way of saying duck with orange.
This recipe I used one I found in the Cleaver Salumi Cabinet manual. I did change the triple sec for Cointreau and the Kampot White Peppercorns for normal white peppercorns.
The duck was sourced from our local supermarket. When preparing the duck breast, you want to ensure that the skin and fat has been removed along with any silver skin. The silver skin will not break down overtime and you will find it will get stuck between your teeth when you are enjoying your salami.
If you want, you can try and remove the skins from the pistachios. To remove you can either boil then for 20 seconds then dry and rub with a towel or rub them between your hands.
Ingredients:
- 420 lean duck meat
- 420 lean pork shoulder
- 160G pork back fat
- 27.5g fine sea salt
- 2.5g curing salt #2
- 5.46 dextrose
- 2g Bactoferm T-SPX starter Culture (dissolved in 30ml of distilled water)
- 0.5g cardamom seeds, ground
- 0.5g five spice
- 1g mace, ground
- 3g white peppercorns, crushed
- 6mL Cointreau
- 27.5g pistachio, crushed
- 1 orange zest
Method:
- Soak your casings in water for the required time, as per the manufactures guidelines. As I am using collagen casings they will need to be soaked for around 5 min prior to use.
- Mince Duck meat and fat through a 8-12mm plate. For best results ensure your meat and fat is cold, nearly frozen. This will ensure the fat does not smear when being minced.
- Mix the T-SPX starter culture in 30ml distilled tepid water and let sit for 15 minutes.
- While this is sitting, mix the dry ingredients with your minced meat.
- Pour in the starter culture and Cointreau, making sure your meat mix is still very cold.
- Mix the mince and ingredients thoroughly. The mix should be very tacky/sticky. Normally this will take around 5 – 10 min. Store mix in the fridge until you’re ready to fill the casings.
- Using a sausage filler, fill your casings, making sure no air gets trapped inside the casings while filling. Tie off the salami at the shoulder, this will ensure a tight seal with no air trapped at the end.
- Use a salami pricker, prick the sausage all over. You want to ensure that no air pockets exist in your sausage as this can lead to your product spoiling.
- For best results use salami netting. It is used to keep salami and cured sausages held tightly together during the drying and curing process.
- Once netted and pricked, it’s time to hang the Salami in the Cleaver Salumi Cabinets. If you don’t have a Cleaver cabinet, you will need to hand them inside an enclosed space to ferment.
- Set your cabinet to 22 deg Celsius with a humidity of around 90% for 48 – 72 hours to complete the fermenting process. This is dependent on your starter culture
- After fermentation, drop the temperature in your cabinet to between 10 – 12 deg Celsius. Humidity should be between 70 – 85% RH. If your humidity is too low, you run the risk of experiencing case hardening which can lead to your salami being spoiled.
- You are looking to achieve a weigh loss of between 35 – 40%. This should take between a minimum of 4 weeks and maximum of 8.
- Once the desired weight loss has been achieved, vacuum seal your salami and allow them to equalise in the fridge for a further 2 – 4 weeks. If you have used mold, you will need to remove the collagen casing and mold prior to vacuum sealing.
- Vac seal and keep
To help you along the way with your cured meats journey, you can enjoy 5% off your purchase at Carnivore Collective. Browse their great range of premixed salami seasonings, mincers, sausage stuffers, sausage casings and more. To enjoy the discount you will need to use the below link and enter the discount code hunt5 when you check out.
https://carnivorecollective.com.au/ref/Hunting+and+The+Outdoors
Code: hunt5
