On Wed, 26 Dec 2007 22:05:12 -0800, sf wrote:

>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.

It's in the book Charcuterie by Michael Ruhlman, and he has talked
about it before here...and in chat..

Christine