Questions about cooking with ducks as an ingredient.

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How to better combine preserved eggs with strong ammonia smell with other foods?

How to better combine or use preserved duck eggs with strong ammonia smell with other foods? Specially if will get rid of or at least alleviate the strong ammonia smell.
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Salt curing duck breast

I made a salt-cured duck prosciutto according to the recipe in Charcuterie. It was covered in salt and refrigerated for 24 hours and then hung out to dry for 7 days. The book recommends storing at a ...