Introduction: Duck Proscuitto
It just sounds delicious doesn't it?
You can make it
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.
If you have a whole duck cut off the breasts. Â Leave the skin on but cut off anyÂ dangleyÂ 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.
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.
The duck breasts skin side up on the salt/herbs.
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. Â The salt will draw out moisture from the meat and the herbs will infuse it with their flavor and aroma.
The duck from the salt and wash the salt and herbs off with cold water.
The breasts dry. Â They need to be totally dry.
2 teaspoons white pepper over the breasts. Â I used black 'cause that's what I had.
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. Â Make sure there is plenty of ventilation.
About a week. Â Check it and see if the meat has taken on the consistency of prosciutto. Â If so, great! Â If not, check it again in a day.
Off the herbs and pepper.
Your best knife.
As thin as possible.
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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