curing at home

This delicious dish of duck ham, toasted almonds, poached peaches and parsley was on the Menu at the Gurnards Head pub near St Ives, Cornwall this Summer. I was so taken that I decided to do my own curing and use a particular favourite recipe from my American chef hero Mario Batalli. So I have the local duck breast from Offchurch Poultry and prepared the cure of salt, sugar, chilli, rosemary, thyme and black pepper. Once rubbed into the breast I wrapped in baking parchment and it is now in the fridge for a few days. Next week I’ll unwrap and hang for a few weeks in the fridge. Just in time for Secret Squisito Valentines party on Saturday February 12th. If you would like to buy tickets please go to Tickets are limited and are £25 for 5 courses in cluding a glass of Prosecco. Advanced booking only.


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