Finished curing 8 pounds of back bacon, and 6 large duck breasts. Ready for the smoker after 24 hours of pellicle development.
6 duck legs been roasting at 180F since noon, submerged in fat for confit.
Made Vietnamese duçk soup base with 3 duck carcasses and a bunch of stuff. All neck and wing meat into the soup. Will be poured over rice vermicelli, bean sprouts, napa cabbage, and topped with mint and chives.