Autumn twist on a traditional recipe: Duck Salami with dried figs and Jack Daniels ADD VIDEO
Homemade Duck Salami Recipe
Also known as "Saucisson Sec de Canard," this is a traditional slow fermented dry duck salami with figs and Jack Daniels (instead of Armagnac). You'll need:
- Duck meat 900g / 2 lb.
- Lean pork 900g / 2 lb.
- Pork fat 450g / 1 lb.
For every five pounds (2.2 kg) of meat add:
- Salt 60g / 10 tsp. (For other amounts of meat, weigh salt to ensure 3% for food safety.)
- Instacure #2 5g / 1 tsp.
- Dextrose 5g / 1 tsp.
- Sugar 5g / 1 tsp.
- Black pepper 8g / 4 tsp.
- White pepper 7g / 2½ tsp.
- Nutmeg 1.5g / 1 tsp.
- Tarragon 7g / 4 tbsp.
- Garlic powder 5g / 3 tsp.
- Juniper berries, 4 crushed
- Whiskey (Gentleman Jack) 50ml / 1/4 cup
- Dry figs, diced 40g / 1/4 cup
- Bactoferm T-SPX Starter Culture 0.5g / 1/2 tsp.
(dissolve in 2 tbsp of distilled or boiled then cooled water to remove chlorine)
