A simple and traditional method of preserving duck breast with salt and time, resulting in a delicious prosciutto.
Duck Breast Prosciutto
This recipe is part of a year-long collective effort of a group of bloggers participating in “CharcutePalooza,” using ancient methods of preserving meats. The first challenge was to create duck breast prosciutto, guided by Michael Ruhlman’s book on charcuterie.
Ingredients
- 2 boneless, skin-on duck breasts
- Lots of kosher salt
- White pepper to taste
- Kitchen twine for trussing
- Cheesecloth for wrapping
Directions
- Score the skin side of the duck breasts with a sharp knife to allow the salt to penetrate better.
- Add a layer of kosher salt to a flat, nonreactive dish. A half an inch or so should be fine.
- Place both duck breasts on the salt, ensuring they are not touching each other.
- Add another layer of salt over top of the duck breasts, so that they are completely covered.
- Cover the pan in plastic wrap and place in a refrigerator for 24 hours.
- After a day packed in salt, remove the duck breasts, rinse them well under cold water, and pat them dry with paper towels.
- Wrap the duck breasts in cheese cloth and hang them for a week to cure in a fairly humid environment, with an ideal temperature between 50 and 60 degrees.
- The duck prosciutto is finished curing when it has lost approximately 30% of its weight.
- This recipe is a part of a culinary adventure, exploring ancient methods of preserving meats. The duck prosciutto can be served as a mid-afternoon snack with some aged manchego cheese, green olives and crackers, or used in other recipes. The remaining prosciutto can be frozen for future use.