A question about a recipe: Melissa Clark's Really Easy Duck Confit
Can the duck legs be "over-cured?" I have 5 lbs. of fresh duck legs (8 legs) and was wondering if it would be a problem to cure them for 48 hours as this would be the convenient time frame for me. Any problems with this? What is the optimal amount of time for curing this amount of duck?
I'm preparing the duck for the holiday and was going to begin curing this evening (Thursday).
Thanks for any help you can provide.