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.

Step 1:

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

Sure, Then you would be making Pancetta or Itallian bacon.
could you do this with pork belly?
Great instructable Spike!<br><br>With the leftover wings, legs and thighs you should make duck confit.<br><br>Here's a good recipe:<br>http://www.epicurious.com/recipes/food/views/Duck-Confit-102313<br><br>Bruce
Good point! I did make duck confit with the rest of the ducks and it was delicious. Thanks for posting a recipe.
I think you should add a LITTLE sugar to the recipe. Not enough to taste, but enough to balance the salt.
I'm sure you could but I didn't see any mention of sugar in the three recipes I referenced. The final product isn't overly salty. Couldn't hurt. Try it and let us know...
how long will it keep hung?
I think it will last indefinitely. Salt curing developed as a way to preserve things before there was refrigeration. I live in a very arid environment and if I left it out too long I'd just have duck jerky. When it gets to a consistency I want I take it down and store it in the fridge wrapped in plastic. I have some from my last batch that has been in there for 2 months and it's still great.
Wow, that is intense!
OOOOOh, my goodness, guess what I'm doing after work today!
Do it! You'll be psyched a week from now.

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Bio: I have a compulsion to make stuff, all kinds of stuff. I'm glad to be here...
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