Posted by bill on May 08, 1998 at 01:07:18:
there seems to be a debate at work between cooks concerning the salting of duck for confit de canard. Normally we put juniper berries, bay leaf black pepper and some other herbs in the mixture of gros sel. The debate is if we should add sugar also. As far as I'm concerned, I was taught to use 3 parts gros sel to 1 part sugar. This I was taught can also be used to cure salmon filet for the preparation of smoked salmon. What is your opinion on this topic?