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Sunday, September 18, 2011

Limoncello & Duck ham

I know that the title sounds strange, and i think the 2 together would be, but the blog is about making home made limoncello and about making duck ham, a continuation of my last blog.

Firstly lets do limoncello, for those of you who don't know what it is, it is a lemon liqueur made by the Italian's it is used as a digestive to be drunk ice-cold after a meal, it has the beautiful flavour of the lemon but not the bitterness or sourness, this is achieved by extracting the lemon flavours from the zest and not the inside of the lemon.

12 large organic lemons (this one is kind of important as non-organic lemons tend to have wax added to the rind as well as chemicals which are not good. so if you cannot get organic lemons then take your lemons and wash them in cool water with a fine scourer and scrub the lemons, be sure not to take off the rind as this is where the flavour lies)
1,5lt Vodka - i used Smirnoff triple distilled (good vodka, good drink)
800g White sugar
700ml water

You need to peel the zest off the lemons, but you really only want as much of the yellow rind as possible and not to much of the white pith as this can give you drink a slightly bitter feel on the month. then cut this zest into as fine as possible strips, pour all the vodka over them and place in a glass container tightly covered for 3 days, stir it once a day if possible.

Then add the water and sugar to a small pot and bring it to a boil while stirring, do this until all the sugar has dissolved, then let this cool down to room temperature and add it into the vodka with lemon, mix in and let it stand for another day, then strain it through a muslin cloth and pour into bottles and place in the freezer, after about 5-7hours they will be ready to drink, it is as good as it will ever be at this point, so don't think that if you leave it longer to "soak" the flavour will get better, i promise it is at it's prime.


Now the duck ham......

i have made my spice rub and i have rub my duck breast and placed them in the fridge for 3 days, they now look like this......

Now they have to be washed off under some cold water and patted dry until completely dry.

Then they are wrapped with cloth and hung up to "ripen" for 20 days in a cool dark place, i put them into my dry store at work because it is dark and my walk in fridge's door is in the dry store so it is the coolest place in the kitchen.

After 20 days it will have the same appearance as Biltong.

When these are ready, my Camembert will be ready, and my fig preserve......sounds like an awesome sandwich to me!!!!!!!!!!!

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