Introduction: Duck Proscuitto

Picture of Duck Proscuitto

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:

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

Step 2:

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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.


1 tablespoon thyme

1 tablespoon sage


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


Half the herbs on the salt.

Step 3:

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

Step 4:

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


The breasts with more salt.


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.

Step 5:

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


The breasts dry.  They need to be totally dry.


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

Step 6:

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The breasts in cheese cloth- traditional

or any other cotton cloth you have on hand- pragmatic


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


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


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.

Step 7:

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Off the herbs and pepper.


Your best knife.


As thin as possible.


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...

If you like projects and I know you do, come on over to our site: Mike and Molly's House where we chronicle our Mighty Projects on our Mini Farm (aka our backyard) There's always something interesting going on.....



spike3579 (author)2012-10-29

Sure, Then you would be making Pancetta or Itallian bacon.

c3ralki1l3r (author)2012-10-24

could you do this with pork belly?

Bubblerich (author)2011-12-14

Great instructable Spike!

With the leftover wings, legs and thighs you should make duck confit.

Here's a good recipe:


spike3579 (author)Bubblerich2012-01-07

Good point! I did make duck confit with the rest of the ducks and it was delicious. Thanks for posting a recipe.

Mark_in_Hollywood (author)2011-12-13

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...

iminthebathroom (author)2011-12-13

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.

scoochmaroo (author)2011-12-13

Wow, that is intense!

spike3579 (author)scoochmaroo2011-12-13


iminthebathroom (author)2011-12-13

OOOOOh, my goodness, guess what I'm doing after work today!

Do it! You'll be psyched a week from now.

About This Instructable




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