You need to go to your local market and get 3 lbs skinned duck meat. Wash your meat grinder thoroughly before grinding your duck meat. You need to use 1/3 fat and 2/3 meat while making your mixture. While grinding you have to be careful not to grind too much as the fat will become pasty.
Now take the instant cure and add water to it. Stir this mixture properly until it is to your liking. Once the mixture is ready, it is time to pour it onto the meat, along with spices, and then mix it. You should use gloves if you choose to mix with your hands.
This mixture now needs to be placed in a gallon-sized plastic bag. Before closing the bag squeeze the air out of it and then place it in a refrigerator for about 24 hours.
Before stuffing your casings you need soak them for almost an hour. Once soaked, place them over the sausage stuffing attachment that you are using and tie one end tightly with a knot.
In this step you now have to push the meat mixture in the casing. Remember to squeeze out any air pockets which might form. After pushing all the meat in the tube, you need to twist the end and then tie it with a string. You can cut short or trim the casing if you want.
Your salami is almost done, you now need to put it in the oven and bake it for almost 2 ½ hours at 300 C.
Once it has been cooked, take it out and let it cool by putting it in the refrigerator after wrapping it in paper.