Butchering and Curing Whole Duck

1. 1

   Butcher the duck into 8 pieces, discarding the wings and reserving the fat.

2. 2

   Lay the duck portions, skin side down on a platter.

3. 3

   Sprinkle the duck with kosher salt and black pepper.

4. 4

   Cover the duck with plastic wrap and refrigerate for 12 hours.

5. 5

   Remove the duck from the refrigerator and rinse the duck under cool water, rubbing off the salt and pepper.

6. 6

   Pat the duck dry with pap

* Per serving · 4 servings · Values may vary.

No additional tips available.