On Wed, 26 Dec 2007 23:07:56 -0700, Christine Dabney
> wrote:

>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..
>
don't have the book, haven't been there when he's mentioned it.

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