See how easy this recipe is? Try them on top of your next hamburger for a totally new crunch.
Makes 1 cup cured onions
- 1 cup (250 mL) white wine vinegar
- 3 tablespoons (45 mL) brown sugar
- 2 red onions, thinly sliced
- Cure the onions the same day you start curing the duck. Pour the vinegar and brown sugar into a bowl or covered container, stirring to dissolve the sugar completely. Add the onions, toss to coat, and refrigerate, covered, for 24 hours.
Recipe for Duck Carpaccio here.
Recipe for Lemon Curd here.