The Sporting SouthJanuary 18, 2011
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If you’ve been fortunate enough to bag a few ducks this winter and you’re on the hunt for a great way to cook them, you might want to try not cooking them at all. We’re not suggesting you gnaw off a hunk caveman-style. We’re talking curing, the same method that’s used to produce those fancy charcuterie plates that are showing up in just about every fine restaurant these days. And guess what? It’s remarkably simple.