Published on Emerils.com (https://www.emerils.com)

Recipe

Butchering And Curing Whole Duck

[1]

Ingredients

  • 1 whole duck, about 5 pounds
  • 3 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper

Directions

  • Butcher the duck into 8 pieces, discarding the wings and reserving the fat. Lay the duck portions, skin side down on a platter. Sprinkle the duck with kosher salt and black pepper. Cover the duck with plastic wrap and refrigerate for 12 hours. Remove the duck from the refrigerator and rinse the duck under cool water, rubbing off the salt and pepper. Pat the duck dry with paper towels.

Shop

Emeril Footwear Line

Emeril Footwear Line

Chef Emeril Launches Kicked Up Footwear Line

Buy Now!
[2]

Watch Emeril

Emeril on Youtube

Emeril on Youtube

Join Chef Emeril Lagasse as he teaches you how to make his signature dishes

Watch Now
[3]

Recipe Details

  • Source: Essence Of Emeril EE2436 [4]
  • Dish Type: Entree [5]

Reviews

Source URL: https://www.emerils.com/122208/butchering-and-curing-whole-duck