On a recent trip to Melbourne we visited Adrian Richardson’s restaurant, La Luna. Adrain was kind enough to take us on a tour of his kitchen where we sampled a huge array of cured meats and salamis made opn the premises. It inspired us to start making our own cured meats and we decided to tackle the duck breast first up. . . . → Read More: Recipe: Cured Duck Breast, inspired by Adrian Richardson’s Melbourne restaurant La Luna