Duck Prosciutto

Duck Prosciutto….

It just sounds delicious doesn’t it?

It is

You can make it

It’s easy

Here’s how:

Get two duck breasts.  In my case that involved buying ducklings in the spring and raising them all summer.  You might want to just go to the store.  It’s OK, I understand.

duck breasts

If you have a whole duck cut off the breasts.  Leave the skin on but cut off any dangley bits.

Get a shallow glass or plastic container (don’t use metal it can react with the salt and make off flavors) that the duck breasts fit in comfortably.

Chop

1 tablespoons thyme

1 tablespoons sage

Pour

Enough kosher salt to cover the bottom of the container by 3/4″

salt and herbs

Sprinkle

Half the herbs on the salt.

Place

The duck breasts skin side up on the salt/herbs.

breasts and herbs

Sprinkle

The other half of the herbs on top of the breasts.

cover in salt

Cover

The breasts with more salt.

Wrap

The container in plastic and refrigerate for 24 hours.  The salt will draw out moisture from the meat and the herbs will infuse it with their flavor and aroma.

Remove

The duck from the salt and wash the salt and herbs off with cold water.

Pat

The breasts dry.  They need to be totally dry.

Pepper

Grind 

2 teaspoons white pepper over the breasts.  I used black ’cause that’s what I had.

Wrap

The breasts in cheese cloth- traditional

or any other cotton cloth you have on hand- pragmatic

Tie

The ends off with string or use bag closers like I did.

Hanging and curing

Hang 

Somewhere cool and not in direct light.  Make sure there is plenty of ventilation.

Wait 

About a week.  Check it and see if the meat has taken on the consistency of prosciutto.  If so, great!   If not, check it again in a day.

Wipe 

Off the herbs and pepper.

Sharpen

Your best knife.

Slice 

As thin as possible.

Sliced prosciutto

Enjoy

Pure deliciousness

I think duck prosciutto may be one of the best things I’ve eaten

Make some and let us know what you think…

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