pixrox1 Review of Cured Duck

Cured Duck (1945)

This brief film evokes memories of Ms. Salisbury . . .

[7/10 · 11 April 2022]

. . . the endowed Professor of Curing in the Home Economics Department at my university. I recall how she taught us in Curing 201 that the basic rule of thumb to produce a safe-to-consume CURED DUCK is one pound of salt for every 2.6 ounces of flesh--or meat. There's a vase in some Spanish museum from 352 B. C. which reminds modern cooks to keep this water fowl preserving equation in mind at all times. If Don Duck is fleshed, his meat can be boiled with salt and vinegar, larded and placed inside an envelope of spiced fat with a melange of pepper, cinnamon and cloves for a tasty treat. This, of course, is about the only time that you will find "Don Duck" and "good taste" in the same sentence.