Duck Prosciutto

4.9

(8)

honest-food.net
Your recipes

Prep Time: 20 minutes

Total: 20 minutes

Servings: 8

Cost: $0.48 /serving

Duck Prosciutto

Ingredients

Remove All · Remove Spices · Remove Staples

Export 2 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

First a note on the meat. When you breast out the bird, leave as much skin and fat on it as possible; you'll get these "tails" of skin on both the tail and neck end of the bird if you do, and this is what you want: They will come in handy later. If you haven't already, peel off the "tender" on the meat side of the breast. Deep-fry in batter and enjoy!

Step 2

Weigh your duck breasts, in grams. Yes, you need to. Whatever that weighs, measure out 2% of that weight in kosher or pickling salt, as well as 0.3% - that's three-tenths of a percent - in Instacure No. 2.

Step 3

Mix the salts, sugar and thyme together in a large bowl. Coat the goose or duck breasts in the mixture well. Massage it into the meat, and make sure every bit of it has cure on it. Put the meat into a vacuum bag, along with any stray cure. Vacuum seal this and set in the fridge.

Step 4

Cure in the fridge for 3 days to a week. Since this is what is called an equalization cure, you can safely cure your duck breasts for a week without worrying that they will get too salty.

Step 5

When you're ready, rinse off the cure and dry the breasts thoroughly. A lot of people will tell you to rinse off every smidge of cure, but I don't like this -- I like the few remaining bits of thyme here or there. But you need to get most of it off, and it is imperative that you dry the goose breasts after rinsing. Let the breasts dry on a rack, skin side down, for an hour or two.

Step 6

Now it's time to hang them. You will need a humid place (60-85 percent humidity) that is between 40-60°F to hang your goose prosciutto. Poke a hole in one of the skin "tails" and either run an "S" hook through it or some string, or wrap loosely in cheesecloth. Hang on a rack so it does not touch anything else for at least 2 weeks and up to two months; more if you are experienced.

Top similar recipes

Duck Prosciutto-image
trending514 views

Duck Prosciutto

cooking.nytimes.com

4.0

(133)

Duck And Prosciutto Ragu Pasta Bake | Donna Hay-image
trending181 views

Duck And Prosciutto Ragu Pasta Bake...

donnahay.com.au

Crispy Prosciutto-image
trending190 views

Crispy Prosciutto

nutritiontofit.com

5.0

(1)

15 minutes

Prosciutto Persimmons-image
trending160 views

Prosciutto Persimmons

foodnetwork.com

5.0

(2)

15 minutes

Prosciutto Ravioli-image
trending192 views

Prosciutto Ravioli

epicurious.com

Vegan Prosciutto-image
trending51 views

Vegan Prosciutto

bittersweetblog.com

4.6

(7)

Prosciutto and Melon (Prosciutto e Melone)-image
trending865 views

Prosciutto and Melon (Prosciutto e ...

themediterraneandish.com

5.0

(3)

Peking duck-image
trending291 views

Peking duck

taste.com.au

4.1

(7)

Peking duck-image
trending261 views

Peking duck

taste.com.au

3.5

(7)

110 minutes

Confit duck-image
trending279 views

Confit duck

bbcgoodfood.com

2 hours, 30 minutes

Duck Stock-image
trending647 views

Duck Stock

honest-food.net

5.0

(1)

240 minutes

Roast Duck-image
trending458 views

Roast Duck

foodnetwork.com

4.6

(79)

1 hours

Roast Duck-image
trending375 views

Roast Duck

cooking.nytimes.com

4.0

(149)

Roasted Duck-image
trending186 views

Roasted Duck

allrecipes.com

4.6

(353)

2 hours

Smoked Duck-image
trending867 views

Smoked Duck

heygrillhey.com

4.5

(2)

150 minutes

Roast Duck-image
trending370 views

Roast Duck

foodnetwork.com

4.3

(10)

2 hours

Duck rillettes-image
trending128 views

Duck rillettes

jamieoliver.com

Duck rillettes-image
trending172 views

Duck rillettes

deliciousmagazine.co.uk

5.0

(2)

Duck Stock-image
trending155 views

Duck Stock

honest-food.net

5.0

(6)

240 minutes