So the Pick brand Mangalica lard that sells for 998 HUF/Kg at Spar, but I bought it from the market stall in Mars tér from the Pick Szeged stand and got it at 780 HUF/Kg. Not only is it cheap but couldn't be whiter or firmer. What a deal! Now back to your regularly scheduled program...
This is the duck after cooking in a 75°C oven for ~4 hours.
I've made the pork confit recipe from Charcuterie and that was excellent, so I'm hoping that this is just as good if not better. I'm also getting ahead of myself, but I've already begun thinking about Mangalica pork belly confit with a paprika cure!
The duck in hibernation.
The duck was covered, but a little too thinly on top due to an uneven surface in the refrigerator, so I had to redistribute a little bit of fat, but otherwise this worked out great. I'm hoping that I can hold out from eating it for at least a week while it ripens...we'll see. More to come!
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