- Stillman's Farm Pork Belly -> Bacon
Petit sale style cure with bay leaves, cloves, juniper berries, garlic and Herbs de Provence
- Moulard Duck Legs (4) -> Duck Confit
Traditional cure with garlic, black pepper, star anise & allspice; one leg will likely find its way into rillettes
- Salmon -> Gravlax
Dill, black pepper & onions, hit with a splash of Bulleit Bourbon; half will be smoked, the other served after the raw cure
- Moulard Duck Breast -> Duck Prosciutto
Salt and pepper only; this was a bit of an impulse buy, but we're powering through
We also have some salt cod on order to make an attempt at brandade de morue, a treatment that I grew up with and forgot about entirely until an Iron Chef: America challenger put one together and I realized that I knew exactly what it tasted like. I have no idea what my folks called it or when and why they stopped making it, but having the idea of it flood back was a 'wow' moment for me. It kind of made me feel like I wanted to share.
ETA: There's a possibility that I may have overdone the juniper on the bacon. At this point, the cure smells like nothing so much as a martini.