Introduction: 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:
If you have a whole duck cut off the breasts.  Leave the skin on but cut off any dangley bits.
Step 2:
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 tablespoon thyme
1 tablespoon sage
Pour
Enough kosher salt to cover the bottom of the container by 3/4"
Sprinkle
Half the herbs on the salt.
Step 3:
Place
The duck breasts skin side up on the salt/herbs.
Step 4:
Sprinkle
The other half of the herbs on top of the breasts.
Cover
The breasts with more salt.
Wrap
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.
Step 5:
Remove
The duck from the salt and wash the salt and herbs off with cold water.
Pat
The breasts dry. Â They need to be totally dry.
GrindÂ
2 teaspoons white pepper over the breasts. Â I used black 'cause that's what I had.
Step 6:
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.
HangÂ
Somewhere cool and not in direct light. Â Make sure there is plenty of ventilation.
WaitÂ
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.
Step 7:
Wipe
Off the herbs and pepper.
Sharpen
Your best knife.
Slice
As thin as possible.
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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