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...
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.....
Thanks!!!!!!
12 Comments
9 years ago on Step 7
Sure, Then you would be making Pancetta or Itallian bacon.
9 years ago on Step 7
could you do this with pork belly?
10 years ago on Introduction
Great instructable Spike!
With the leftover wings, legs and thighs you should make duck confit.
Here's a good recipe:
http://www.epicurious.com/recipes/food/views/Duck-Confit-102313
Bruce
Reply 10 years ago on Introduction
Good point! I did make duck confit with the rest of the ducks and it was delicious. Thanks for posting a recipe.
10 years ago on Introduction
I think you should add a LITTLE sugar to the recipe. Not enough to taste, but enough to balance the salt.
Reply 10 years ago on Introduction
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...
10 years ago on Introduction
how long will it keep hung?
Reply 10 years ago on Introduction
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.
10 years ago on Introduction
Wow, that is intense!
Reply 10 years ago on Introduction
YUM
10 years ago on Introduction
OOOOOh, my goodness, guess what I'm doing after work today!
Reply 10 years ago on Introduction
Do it! You'll be psyched a week from now.