On Wed, 26 Dec 2007 19:23:46 -0600, "modom (palindrome guy)"
> wrote:

>my recipes for duck breast prosciutto and
>confit both call for a 24 hour cure in the fridge before further
>preparation.

Duck prosciutto? That's a new one on me.

When you get back, please post both recipes. I love confit, but
haven't seen a recipe that's only 24 hours (now I know how restaurants
do it) and I've never heard of duck prosciutto before this.

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