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Clam Digger wrote:
Actually, 35 lb of boneless duck breast. Some of it will be aged as “prosciutto” and some of it will be cooked and served. And 45 lb of bone-in duck breast, much of which will be turned into “confit”. That’s going to be an endeavor, because it’s one single bag of frozen bone-in duck breasts, all stuck together and frozen. It won’t be simple to pull a few and try an experiment (of making confit, not of dry-aging.)
There’s still plenty of room to experiment, whether or not it’s required.